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Orange Marmalade
From The Ideal cook book, 1899
Serves 7
Presented as published in 1899. 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
525Calories
3 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein2.8 g
Carbohydrates135 g
Fiber6.8 g
Sugars123 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.6 mg
Potassium515 mg
Calcium136 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A37 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate105 mcg
Choline26 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 132. The excerpt below is the record exactly as published.
Orange Marmalade—Ingredients—-Twelve fair-sized Seville oranges, some spring water, juice of 3 or 4 oranges, to every lb, of peel and juice allow 1% lbs. of white sugar, allow to this amount of sugar, 1}4 pts, of water
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