Orange Marmalade
From Cooks in clover, 1889
From Miss Alice E. Redhead.
Presented as published in 1889. 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
2412Calories
24 gProtein
622 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories2412 kcal
Protein24 g
Carbohydrates622 g
Fiber60 g
Sugars549 g
Total Fat4.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium24 mg
Potassium4335 mg
Calcium960 mg
Iron4.1 mg
Magnesium246 mg
Phosphorus350 mg
Zinc1.7 mg
Copper1.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1308 mg
Vitamin A241 mcg
Vitamin E4.3 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.4 mg
Folate681 mcg
Choline197 mg
Caffeine0 mg
Water2615 g
As published
This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.
Orange Marmalade. — Twelve oranges, three lemons. Peel the rind of both as thin as possible, and boil until quite tender. Peel off the tough white skin, slice the fruit, put three-quarters of a pound of sugar to one pound of fruit, and add one pint of water
Cook this with the app: pantry check, scaling, and the assistant.