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Orange Marmalade
From Vegetarian cookery, 1891
Serves 9
One dozen Seville and half a dozen sweet oranges will make about twenty-four jars of marmalade.
Presented as published in 1891. 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
616Calories
3 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein2.7 g
Carbohydrates160 g
Fiber6.5 g
Sugars147 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium462 mg
Calcium116 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus62 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C165 mg
Vitamin A29 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate86 mcg
Choline22 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 138. The excerpt below is the record exactly as published.
Orange Marmalade. A dozen Seville oranges and four lemons. Put them on the fire with as much water as will cover them, and let them boil till the skins are tender ; then cut them in i^uarters, put the pulp into a basin, and remove the white part from the skins, as it would make the marmalade too hitter. Boil the pulp, with the water in which the oranges and lemons were boiled, for ten minutes, and strain it through a jelly -hag. Cut a few apples as for jelly, boil and strain them. Allow half a pint of apple-juice and two pounds and a half of sugar
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