Orange Marmalade
From The "Queen" cookery books: Pickles and Preserves, 1902
This is a well-known and most excellent Scotch recipe.
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
2599Calories
17 gProtein
666 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2599 kcal
Protein17 g
Carbohydrates666 g
Fiber44 g
Sugars622 g
Total Fat3.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium19 mg
Potassium3298 mg
Calcium744 mg
Iron2 mg
Magnesium188 mg
Phosphorus254 mg
Zinc1.3 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C965 mg
Vitamin A200 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.1 mg
Folate544 mcg
Choline152 mg
Caffeine0 mg
Water2048 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.
Orange Marmalade. — Pare off the rind of the oranges as thin as may be, cutting it as you do so into tiny strips. Quarter the oranges and lay them in the pan with as much water as will cover them ; keep them well squeezed with your hand till they become too hot to bear your hand in it ; then press the pulp through a clean hair sieve ; add the chips to this, and for each pint of juice allow a pound of sugar. The juice and grated rind of a lemon must be allowed to every 41b. of oranges, and the juice of two sweet ones
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Cook this with the app: pantry check, scaling, and the assistant.