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Orange Marmalade
From The national course in home economics, 1917
Serves 8
Soaking peelings helps to soften them.
Presented as published in 1917. 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
472Calories
5 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein5.1 g
Carbohydrates120 g
Fiber13 g
Sugars107 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.6 mg
Potassium979 mg
Calcium217 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate162 mcg
Choline45 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 258. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Cut two dozen oranges in halves, crosswise. With a glass lemon- squeezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over night in salt and water. In the morning rinse and boil peelings in clear water until tender, then chop and add juice. Weigh and add equal quantity of sugar
Cook this with the app: pantry check, scaling, and the assistant.