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Orange Marmalade
From The Cook County cook book, 1912
Serves 12
Recipe by Mrs. G. R. Thornton, Maywood, III.
Presented as published in 1912. 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
602Calories
0 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein0.4 g
Carbohydrates156 g
Fiber1.1 g
Sugars155 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium85 mg
Calcium26 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus6.6 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A4.2 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.6 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
ORANGE MARMALADE.— 1 lb. of oranges, sliced thin, or put through a grinder, 1 lemon, sliced crosswise, very thin, add 11 ^ pt cups of water, and let stand in a stone jar 24 hrs., boil 1 hr., or until the peeling is soft, set aside for another 24 hrs. Add 4 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.