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Orange Marmalade
From Superior cook book, 1905
Serves 7
Mrs. Fisher.
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
547Calories
1 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein1 g
Carbohydrates141 g
Fiber2.5 g
Sugars139 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium191 mg
Calcium51 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate31 mcg
Choline8.6 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 112. The excerpt below is the record exactly as published.
Orange Marmalade. One doz. oranges, 4 lemons sliced as thin as possible and cut in halves. Weigh, and to every pound of fruit add 3 pints of water and let boil | hour. Set aside and let stand 24 hours, then weigh this mixture and to every pound add li lbs. of sugar and boil 40 minutes. l\Ii!S. S. Mitchell. Orange Marmalade. Four large oranges, 2 pounds of best loaf sugar, 1 teaspoonful of tartaric acid, 2 quarts of water
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