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Orange Marmalade
From The new practical housekeeping, 1890
Serves 16
Greatly improved by adding lemon juice and rind.
Presented as published in 1890. 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
70Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.4 g
Carbohydrates18 g
Fiber3.3 g
Sugars12 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium241 mg
Calcium61 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline12 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 472. The excerpt below is the record exactly as published.
Orange Marmalade. — Choose fine Seville oranges, put them whole in stewpan with sufi&cient water to cover, and stew until per* fectly tender, changing water two or three times ; drain, take off rind, remove seeds from pulp, boil another ten minutes, then add peel cut into strips, and boil marmalade ten n^inutes again, when it IS done The juice and grated rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.