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Orange Marmalade
From How we cook in Tennessee .., 1906
Serves 20
Tart oranges are best.
Presented as published in 1906. 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
1103Calories
1 gProtein
285 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1103 kcal
Protein1.2 g
Carbohydrates285 g
Fiber3 g
Sugars282 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium222 mg
Calcium57 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline9.8 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 148. The excerpt below is the record exactly as published.
Orange Marmalade. — One dozen oranges cut in thin slices, rejecting the pips; put into an earthen jar with ten pints of cold water, and let stand twenty-four hours. Then boil stead- ily for two hours; add twelve pounds loaf sugar, and boil three-quarters of an hour longer; cut three or four lemons
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