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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 10
By following these simple rules you will obtain the most delicious marmalade.
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
66Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein1.2 g
Carbohydrates17 g
Fiber3.2 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium223 mg
Calcium49 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A12 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
Folate35 mcg
Choline10 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 128. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mrs. C. M. Hamilton, 935 South Hill street, Los An- geles, Cal. — Take six fine ripe oranges and two lemons; peel four of the oranges and the lemons, and remove all the white skin. Then cut the oranges and lemons in small pieces. Slice the remaining two unpeeled oranges in thin slices and cut into small sections. Place all in large dish; cover with cold water; let stand twenty-four hours, then boil slowly one hour. Again let stand till next day, and slowly boil an hour; then add equal measure or weight of granulated sugar to fruit, and continue boiling half hour
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