Orange Marmalade
From Physical culture cook book, 1901
Presented as published in 1901. 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
1960Calories
4 gProtein
505 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1960 kcal
Protein4.3 g
Carbohydrates505 g
Fiber11 g
Sugars495 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium830 mg
Calcium186 mg
Iron0.7 mg
Magnesium47 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C241 mg
Vitamin A50 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate136 mcg
Choline38 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 69. The excerpt below is the record exactly as published.
Orange Marmalade. — Peel and cut in halves oranges and pick out pulp, free it of seeds, drain as much juice as possible, and put in kettle with sugar, allowing one pound sugar Lo one pound orange
Cook this with the app: pantry check, scaling, and the assistant.