Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Orange Marmalade
From Delicacies, 1929
Serves 5
— Mrs. Lloyd A. Kennell.
A modern interpretation · AI-generated from the original record
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.
Method
Let stand 24 hours.
Boil 45 minutes.
Let stand 24 hours longer, heat and add sugar.
Boil 45 minutes more and put in jars.
Nutrition per serving
620Calories
2 gProtein
161 gCarbs
1 gFat
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.