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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 7
You can use common sour oranges, removing seeds as you slice.
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
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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorcn, two or three hours or until quite thicK. Measure and allow one cup of sugar to eacn cup of orange. Boil fifteen or twenty minutes. Put in jars or glasses, thick layer of sugar or wax on top to prevent mold. COOKING AND OTHER RECIPES. 77 NO. 26. ORANGE MARMALADE. Mrs. E. M. McKinley, Cahuenga P. O., Los Angeles county, Cal.— Take twelve firm navel oranges, wash clean and cut crosswise in thin slices; put enough cold water to cover them; lei stand twenty-four hours; then cook in the water they are soaked in, until the peel is tender; then measure all and add the same amount of sugar and cook until the juice becomes jellied, then add the juice of six lemons and cook fifteen minutes more. When cool put in cans or glasses and make air tight. NO. 27. ORANGE MARMALADE. Mrs. Mary Boylston, 131 West Twenty-seventn street, Los Angeles, Cal.— Slice one dozen oranges, skins and all, very thin. Weign the sliced fruit, and to each pound of fruit add one and one-half pints of water and boil for three-quarters of an hour. Then let it stand for twenty-four hours; weigh again ana to each pound add one and one-half pounds of sugar and the juice of one lemon
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Cook this with the app: pantry check, scaling, and the assistant.