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Orange Marmalade
From Royal Victoria cook book, 1900
Serves 20
Mrs. THOMPSON
Presented as published in 1900. 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
1309Calories
6 gProtein
329 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1309 kcal
Protein5.5 g
Carbohydrates329 g
Fiber5.7 g
Sugars282 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium647 mg
Potassium278 mg
Calcium228 mg
Iron19 mg
Magnesium29 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate109 mcg
Choline16 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 61. The excerpt below is the record exactly as published.
ORANGE MARMALADE.—Twelve oranges, 12 pints boiling water, 12 pounds granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.