Orange Marmalade
From Mother Hubbard's cupboard, 1887
Recipe by J. M.
Presented as published in 1887. 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
1958Calories
4 gProtein
505 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1958 kcal
Protein4.2 g
Carbohydrates505 g
Fiber11 g
Sugars495 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium823 mg
Calcium184 mg
Iron0.7 mg
Magnesium46 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C239 mg
Vitamin A49 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate135 mcg
Choline38 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 30. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Peel the oranges, and put peel in water;' let boil until tender ; then with a knife scrape off the white lining, which is bitter ; then cut up peel fine. Take the oranges, divide into sections as they separate naturally. With a pair of scissors cut off the stringy edge in middle of piece, the seeds will then come out easily. Chop or cut fine, and add to peel. Then to one pint of orange, add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.