Orange Marmalade (I)
From A text-book of cooking, 1915
Presented as published in 1915. 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
4286Calories
27 gProtein
1112 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories4286 kcal
Protein27 g
Carbohydrates1112 g
Fiber69 g
Sugars1020 g
Total Fat7 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium20 mg
Potassium4754 mg
Calcium1028 mg
Iron6.2 mg
Magnesium266 mg
Phosphorus398 mg
Zinc2 mg
Copper1.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1467 mg
Vitamin A244 mcg
Vitamin E4.8 mg
Vitamin K0 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)6.7 mg
Folate714 mcg
Choline212 mg
Caffeine0 mg
Water2409 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 121. The excerpt below is the record exactly as published.
ORANGE MARMALADE (I) 1 dozen oranges 1 grapefruit 6 lemons Sugar
Cook this with the app: pantry check, scaling, and the assistant.