vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade
From The Henderson cook book, 1914
Serves 4
Recipe attributed to Mrs. J. M. Coleman.
Presented as published in 1914. 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
504Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein1.6 g
Carbohydrates131 g
Fiber4.1 g
Sugars125 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium280 mg
Calcium70 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A13 mcg
Vitamin E0.3 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
Folate40 mcg
Choline12 mg
Caffeine0 mg
Water497 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 81. The excerpt below is the record exactly as published.
OEANGE MAEMALADE. Slice oranges very thinly, add 3 pints of water to every pound of oranges. Let stand 21 hours ; boil until skin is tender ; let get cold ; add to each pint 1 pound of sugar ; boil 1^4 hours. When half done add 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.