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Orange Marmalade
From The household cook book, 1902
Serves 5
Rhubarb can be added instead of the lemon if desired.
Presented as published in 1902. 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
520Calories
3 gProtein
133 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein3.4 g
Carbohydrates133 g
Fiber8.7 g
Sugars124 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.3 mg
Potassium659 mg
Calcium147 mg
Iron0.4 mg
Magnesium37 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C193 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate109 mcg
Choline30 mg
Caffeine0 mg
Water362 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 368. The excerpt below is the record exactly as published.
ORANGE MARMALADE Pare the yellow rind carefully off the oranges; remove the thick white rind and squeeze the pulp through a sieve; add | cup of water to 4 lbs. fruit, and set on to boil; add the yellow parings of the rind, cut into pieces, and boil ^ hour, or until the rind is soft; the juice, pul^D and yellow peel of a lemon can be added if liked; add 1 lb. sugar
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