Orange Marmalade

Name: Orange Marmalade
Ingredients: pound for pound; pound for pound; the remaining oranges

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Store in jars tied with paper.

Presented as published in 1902. 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

2213Calories

9 gProtein

569 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2213 kcal

Protein9.3 g

Carbohydrates569 g

Fiber24 g

Sugars546 g

Total Fat2.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium4.5 mg

Potassium1807 mg

Calcium402 mg

Iron1.2 mg

Magnesium101 mg

Phosphorus139 mg

Zinc0.7 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C529 mg

Vitamin A109 mcg

Vitamin E1.8 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.8 mg

Folate298 mcg

Choline83 mg

Caffeine0 mg

Water863 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 92. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Allow pound for pound. Fare half the oranges and cat tiie rind into shreds. Boil in three waters until tender, and set aside. Grate the rind of the remaining oranges

Cook this with the app: pantry check, scaling, and the assistant.