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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
55Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein1 g
Carbohydrates14 g
Fiber2.2 g
Sugars10 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.1 mg
Potassium167 mg
Calcium41 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0.2 mcg
Vitamin E0 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
Folate23 mcg
Choline1 mg
Caffeine0 mg
Water93 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 128. The excerpt below is the record exactly as published.
six navel oranges and two good-sized lemons; slice very thin, or cut in dice, as pre- ferred. Then measure the fruit. Add as much water as you have fruit. Now add as much sugar as fruit and water combined. Place over fire and boil from thirty to forty minutes. Put in glasses and when cool cover with paraffine. Age improves this marmalade. NO. 16. ORANGE MARMALADE
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