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Orange Marmalade
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
483Calories
5 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein4.9 g
Carbohydrates124 g
Fiber12 g
Sugars102 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium6.9 mg
Potassium898 mg
Calcium234 mg
Iron0.7 mg
Magnesium60 mg
Phosphorus124 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C319 mg
Vitamin A65 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate184 mcg
Choline45 mg
Caffeine0 mg
Water494 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 98. The excerpt below is the record exactly as published.
Orange Marmalade. Take two dozen sour oranges, and take off the peel, cut in halves across the sections, take out the seeds, and weigh. Take as many pounds of sugar as you have pounds of fruit, and put in a preserving kettle with enough water to dissolve
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