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Orange Marmalade
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Put away in jelly tumblers.
Presented as published in 1880. 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
228Calories
2 gProtein
59 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories228 kcal
Protein2.3 g
Carbohydrates59 g
Fiber8.7 g
Sugars40 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium395 mg
Calcium150 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus51 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C168 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate75 mcg
Choline15 mg
Water187 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 169. The excerpt below is the record exactly as published.
Orange Marmalade. Take equal weights of sour oranges and sugar. Grate the yellow rind from a fourth of the oranges
Cook this with the app: pantry check, scaling, and the assistant.