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Orange Marmalade
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Seal hot. Too much rind will render it bitter.
Presented as published in 1914. 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
723Calories
3 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories723 kcal
Protein2.8 g
Carbohydrates186 g
Fiber7.2 g
Sugars179 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.5 mg
Potassium546 mg
Calcium122 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C160 mg
Vitamin A33 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate90 mcg
Choline25 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 13. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Allow the juice and grated rind of 1 lemon to every 5 oranges. Weigh fruit before cutting it, and allow % lb. sugar to 1 lb. fruit.
Cook this with the app: pantry check, scaling, and the assistant.