vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Ordinary oranges and one lemon may be used instead of the bitter fruit.
Presented as published in 1907. 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
586Calories
1 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein0.8 g
Carbohydrates151 g
Fiber1.8 g
Sugars148 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium143 mg
Calcium46 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A9.9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline6.9 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 124. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Mrs. Harris Popplewell, Brantford, Canada. Cover one pint of bitter oranges, cut very fine with two and one-half pints of water 'and let stand over two nisrhts. Then boil for an hour and one-half. Allow one and one-fourth pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.