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Orange Marmalade (3)
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe by Miss M. Perkin.
Presented as published in 1907. 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
28Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.5 g
Carbohydrates7.1 g
Fiber1.2 g
Sugars4.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium94 mg
Calcium30 mg
Iron0.1 mg
Magnesium8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A6.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline4.8 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 82. The excerpt below is the record exactly as published.
Orange Marmalade (3). Cut Seville oranges in halves and slice them very fine, taking out the pips only. To each pound of fruit add 3'pts. of cold water
Cook this with the app: pantry check, scaling, and the assistant.