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Orange Marmalade (Another Method)
From Soyer's standard cookery, 1912
Serves 20
Presented as published in 1912. 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
745Calories
1 gProtein
193 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein1.1 g
Carbohydrates193 g
Fiber2.8 g
Sugars189 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium194 mg
Calcium48 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A9.2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline8.3 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 208. The excerpt below is the record exactly as published.
Orange Marmalade. (Another Method.) Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserv- ing kettle with four quarts water. Cover, and let stand thirty- six hours; then boil for two hours, add eight pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.