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Orange Marmalade
From The Twin-city housewife, 1920
Serves 5
Recipe by Miss Ida Hinshaw.
Presented as published in 1920. 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
583Calories
3 gProtein
151 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein2.7 g
Carbohydrates151 g
Fiber6.9 g
Sugars142 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium478 mg
Calcium107 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline21 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 75. The excerpt below is the record exactly as published.
Orange Marmalade Six oranges and three lemons sliced thin. Use all but the seeds. To a pint of pulp add one and one-half pints of water. Boil thirty minutes, then let stand twenty-four hours. To every pint add one and one-half pints sugar
Cook this with the app: pantry check, scaling, and the assistant.