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Orange Marmalade
From San Rafael cook book, 1906, 1906
Serves 7
Use common sour oranges and remove seeds.
Presented as published in 1906. 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
523Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein3.1 g
Carbohydrates135 g
Fiber7.8 g
Sugars126 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.3 mg
Potassium581 mg
Calcium131 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C172 mg
Vitamin A34 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate94 mcg
Choline27 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 90. The excerpt below is the record exactly as published.
ORANGE MARMALADE — Mrs. Carter P. Pomeroy. Slice 1 dozen oranges, skins and all, witli a potato slicer (the kind that comes for Saratoga potatoes) ; weigh the sliced fruit, and to each pound add 1% pints of water and boil for % of an hour; then let it stand for 24 hours; weigh it again, to each pound add 1% pounds of sugar and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.