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Orange Marmalade
From The Times cook book, no. 2, 1905
Serves 10
Presented as published in 1905. 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
75Calories
1 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein1.3 g
Carbohydrates19 g
Fiber4.6 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium229 mg
Calcium70 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline8.6 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 167. The excerpt below is the record exactly as published.
ORANGE MARMALADE. Five oranges, 2 lemons, reserving lemons for second boiling; peel oranges, reserving 1-3 peel, which cut into strips or other designs with scissors. Hold oranges over bowl and tear into irregu- lar pieces, add peel and cover with cold water. Set away for 24 hours uncovered. If water has evaporated, add enough to cover, place over fire and boil rapidly 45 minutes, 100 COOKING AND OTHER RECIPES. stirring all the time. Remove and let stand the second 24 hours. Now place over fire, let boil about 30 minutes. Now measure and add lemon juice and sugar equal to pulp
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