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Orange Marmalade (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 5
Probable cost of Seville oranges, 5s. or 6s. per hundred.
Presented as published in 1892. 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
741Calories
1 gProtein
191 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein0.9 g
Carbohydrates191 g
Fiber2.2 g
Sugars190 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium168 mg
Calcium40 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A10 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
Folate27 mcg
Choline7.6 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1031. The excerpt below is the record exactly as published.
Orange Marmalade (another way).— Weigh the oranges before boiling them, and allow two pounds of loaf sugar to every pound of fruit. Boil in plenty of water until they are so soft that the skins can be easily I'iercud, then tb-ain, and skin them. Carefully remove the pulp with the back of a tea-spoon, and thi-ow the pips and skins into cold water. Cut the rinds into thin strips. Rub a preserving- pan quickly round with a cut lemon, and boil the sugar to a syrup with a quarter of a pint of the strained water
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