Orange Marmalade
From The Williamston cook book, 1950
Recipe contributed by Mrs. Rita Everett.
Presented as published in 1950. 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
888Calories
3 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein2.7 g
Carbohydrates231 g
Fiber6.4 g
Sugars219 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium42 mg
Potassium448 mg
Calcium127 mg
Iron1.3 mg
Magnesium35 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate56 mcg
Choline5.1 mg
Caffeine0 mg
Water954 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 39. The excerpt below is the record exactly as published.
ORANGE MARMALADE 1 large orange and 1 large lemon, shaved very thin (about 2 cups). To each cup of fruit add 3 cups water and let stand over night. Next day boil 20 minutes. Set another night. Next day use cup for cup juice and sugar
Cook this with the app: pantry check, scaling, and the assistant.