Orange Marmalade

Name: Orange Marmalade
Ingredients: Cut 1/2 dozen oranges; and 3 lemons; 3 pints of cold water; add 3 pints of sugar

From Historic Paxton, her days and her ways, 1722-1913, 1913

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

5240Calories

13 gProtein

1357 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories5240 kcal

Protein13 g

Carbohydrates1357 g

Fiber34 g

Sugars1313 g

Total Fat6.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium75 mg

Potassium2393 mg

Calcium565 mg

Iron3.5 mg

Magnesium150 mg

Phosphorus199 mg

Zinc1.2 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C734 mg

Vitamin A122 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate357 mcg

Choline106 mg

Caffeine0 mg

Water2623 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 69. The excerpt below is the record exactly as published.

Orange Marmalade (Miss Margaret Brown Eutherford.) Cut <i/2 dozen oranges and 3 lemons into thin slices with a sharp knife. After cutting, take 3 pints of cold water to every 2 pints of fruit. Cook % hour and let it stand over night, then add 3 pints of sugar

Cook this with the app: pantry check, scaling, and the assistant.