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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 19
Makes from five to six quarts.
Presented as published in 1905. 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
798Calories
1 gProtein
207 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein1.4 g
Carbohydrates207 g
Fiber3.6 g
Sugars202 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Potassium253 mg
Calcium56 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline11 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 142. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mary Stone Welch, San Diego, Cal.— Twelve fine thin-skinned oranges, not quite ripe; six lemons; wash well; slice thin; throw away thick ends. Soak in one gallon water thirty- six hours. Boil in granite until skin is ten- der. Add eight pounds white sugar
Cook this with the app: pantry check, scaling, and the assistant.