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Orange Marmalade
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Tie down pots next day.
Presented as published in 1898. 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
508Calories
1 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein1.4 g
Carbohydrates131 g
Fiber3.6 g
Sugars127 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium278 mg
Calcium66 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate45 mcg
Choline13 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 348. The excerpt below is the record exactly as published.
Orange Marmalade. — ( Family Recipe.) — Allow for every pound of oranges one pint of water and three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.