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Orange Marmalade
From Mrs. Maclurcan's cookery book, 1899
Serves 19
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
805Calories
1 gProtein
208 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories805 kcal
Protein1.3 g
Carbohydrates208 g
Fiber3.2 g
Sugars203 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.3 mg
Potassium242 mg
Calcium64 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline12 mg
Water123 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 127. The excerpt below is the record exactly as published.
8 lbs. of sugar Mode. — Cut the peel of the oranges into strips so that they will come off in even pieces ; put the peel into a stewpan with a quantity of water and boil for two hours, then strain, cut the peel into long narrow strips. Squeeze the orange through a sieve, do not allow any of the seeds or the white skin to go through. Put the sugar, juice and the peel into a preserving pan and boil them from three- quarters of an hour to an hour, being very careful to remove the scum as it rises and stirring all the time. Put them into jam pots or preserving jars, cover with brandy paper and tie closely over. 765— OEANGE MAEMALADE (Another Way). 6 lbs. Seville oranges
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