Orange Marmalade
From The Samaritan cookery book, 1903
Mrs. Murdoch, Bearsden.
Presented as published in 1903. 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
19043Calories
33 gProtein
4920 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories19043 kcal
Protein33 g
Carbohydrates4920 g
Fiber85 g
Sugars4831 g
Total Fat19 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium51 mg
Potassium6252 mg
Calcium1393 mg
Iron7.2 mg
Magnesium355 mg
Phosphorus493 mg
Zinc2.9 mg
Copper1.9 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1848 mg
Vitamin A352 mcg
Vitamin E6.2 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.3 mg
Folate986 mcg
Choline282 mg
Caffeine0 mg
Water3024 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 73. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Cut up oranges and remove pips, which are to be put into a bowl and covered with boiling water. Take out pulp of orange and cut it up roughly. Then cut skins as finely as possible. Take pulps and skins together and measure with a tumbler into stone jar, then put in water in proportion of three tumblers of water to one of pulp. Leave to soak for 12 hours, then boil for half an hour. Leave to soak for other 1 2 hours. Strain the juice from the pips through a cloth and add to pulp. Now boil for half an hour with sugar. Proportion — three tumblers of pulp to two pounds of sugar. Miss Helen Taylor. ORANGE MARMALADE. 7 lbs. oranges. | io lbs. sugar. 3 lemons. Rub the oranges with a damp cloth and pare the yellow part ot the rind thinly off and cut into very slender chips. Put the chips on in 4 breakfast cups of water to boil for an hour. Pvemove. all skins from the oranges, break up the pulp and 210 put on in io breakfast cups of water to boil gently fur an hour, stirring occasionally. Pour into jelly bag and strain. Put this liquid, and the chips with the liquid they were boiled in, into the pan with io lbs. of sugar and boil 15 minutes. Mrs. Murdoch, Bearsden. RHUBARB MARMALADE. 6 lbs. rhubarb. I i lb. sugar to every lb. rhubarb. 3 lemons. | £ lb. sugar to every lemon. Cut rhubarb in inch lengths then in chips as marmalade, cut lemon rind in chips also. Allow sugar and chips to lie together for 24 hours then boil till ready. Add the lemon juice shortly before dishing. Can only be made in Autumn when the juice is dried up. J. N. B. RHUBARB PRESERVE. 14 lbs. rhubarb. | 14 lbs. sugar
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Cook this with the app: pantry check, scaling, and the assistant.