vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
If the oranges are not tart, the juice of 1 lemon may be added.
Presented as published in 1907. 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
458Calories
5 gProtein
118 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories458 kcal
Protein4.9 g
Carbohydrates118 g
Fiber12 g
Sugars96 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.9 mg
Potassium897 mg
Calcium233 mg
Iron0.7 mg
Magnesium60 mg
Phosphorus124 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A65 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate184 mcg
Choline45 mg
Water464 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 165. The excerpt below is the record exactly as published.
Orange Marmalade Boil the thin yellow peel (none of the white rind) of 1 doz ripe oranges in just enough water to cover. When tender, drain off the water and chop the peel in fine pieces. Peel the oranges,, pull to pieces, and discard all the white parts, fibre and seeds, and add 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.