Orange Marmalade
From Purity flour cookbook, 1917
Presented as published in 1917. 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
852Calories
17 gProtein
221 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein17 g
Carbohydrates221 g
Fiber41 g
Sugars143 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium172 mg
Potassium2965 mg
Calcium862 mg
Iron3.3 mg
Magnesium232 mg
Phosphorus405 mg
Zinc1.8 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1063 mg
Vitamin A196 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.1 mg
Folate573 mcg
Choline146 mg
Caffeine0 mg
Water5353 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.
ORANGE MARMALADE 9 bitter oranges. ?• sweet oranges. 2 lemons. 4 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.