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Orange Marmalade

Name: Orange Marmalade
Yield: 5 servings
Ingredients: 5 oranges, sliced — peeling and all; 2 lemons, sliced — peeling and all; Juice of one lemon; Add water equal in volume to three times the bulk of the oranges and lemons used.; 1^2 lbs. sugar to each pound of fruit.

From Delicacies, 1929

Serves 5

— Mrs. Lloyd A. Kennell.

Presented as published in 1929. 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

620Calories

2 gProtein

161 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories620 kcal

Protein2.1 g

Carbohydrates161 g

Fiber5.4 g

Sugars154 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium2.6 mg

Potassium384 mg

Calcium84 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus32 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C117 mg

Vitamin A20 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate58 mcg

Choline17 mg

Caffeine0 mg

Water207 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 3. The excerpt below is the record exactly as published.

Orange Marmalade 5 oranges, sliced — peel'ng 2 lemons, sliced — peeling and all and all Juice of one lemon Add water equal in volume to three times the bulk of the oranges and lemons used. Let stand 24 hours. Boil 45 minutes. Let stand 24 hours longer, heat and add 1^2 lbs. sugar to each pound of fruit.

Cook this with the app: pantry check, scaling, and the assistant.