Orange Marmalade
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
869Calories
2 gProtein
225 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories869 kcal
Protein2 g
Carbohydrates225 g
Fiber4.6 g
Sugars217 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium357 mg
Calcium110 mg
Iron0.9 mg
Magnesium30 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C124 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate49 mcg
Choline1.7 mg
Caffeine0 mg
Water895 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 11. The excerpt below is the record exactly as published.
ORANGE MARMALADE 1 orange sugar 54 grapefruit water 34 small lemon 1. Remove juice from fruit. 2. Scrape out the pulp and cut in very small pieces. 3. Cut the peeling into very thin slices or put both through a meat grinder. 4. Meas- ure peeling and pulp and add three times as much water.
Cook this with the app: pantry check, scaling, and the assistant.