vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. 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
254Calories
5 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein5.1 g
Carbohydrates64 g
Fiber13 g
Sugars50 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium977 mg
Calcium222 mg
Iron0.5 mg
Magnesium55 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
Water528 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 134. The excerpt below is the record exactly as published.
ORANGE MARMALADE.— Mrs. J. G. A., 1247 W. 30th St., Los Angeles, Cal.— Pare with a sharp knife two dozen oranges, care- fully removing all the white part which ad- heres to the orange after paring; then cut the fruit in thick slices and put in a preserving kettle. Add one pint of pure water
Cook this with the app: pantry check, scaling, and the assistant.