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Orange Marmalade
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Recipe by Rev. H. P. Talbot.
Presented as published in 1913. 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
448Calories
1 gProtein
116 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein1.5 g
Carbohydrates116 g
Fiber3.3 g
Sugars110 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium242 mg
Calcium65 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline3.5 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 85. The excerpt below is the record exactly as published.
Orange Marmalade. 1 large grape fruit. 1 lemon. 1 orange. Slice fine, using all but the seeds. Measure and add 3 cups of water to 1 cup of fruit
Cook this with the app: pantry check, scaling, and the assistant.