Orange Marmalade
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Use judgment for water quantity based on fruit size and juice content.
Presented as published in 1909. 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
2878Calories
25 gProtein
744 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2878 kcal
Protein25 g
Carbohydrates744 g
Fiber63 g
Sugars665 g
Total Fat5.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium126 mg
Potassium4509 mg
Calcium1086 mg
Iron4.8 mg
Magnesium287 mg
Phosphorus366 mg
Zinc1.8 mg
Copper1.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1361 mg
Vitamin A242 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.5 mg
Folate692 mcg
Choline202 mg
Caffeine0 mg
Water6013 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 54. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Take one dozen oranges and four lemons. Cut into halves. Soak in four quarts of water for twenty-four hours, then boil until transparent. When done take the fruit and cut into very fine shreds with a sharp knife. Return to the liquid. To every pint of the fruit add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.