Orange Marmalade (II)
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
7679Calories
53 gProtein
1962 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories7679 kcal
Protein53 g
Carbohydrates1962 g
Fiber199 g
Sugars1580 g
Total Fat13 g
Saturated Fat1.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium118 mg
Potassium11405 mg
Calcium4163 mg
Iron15 mg
Magnesium673 mg
Phosphorus781 mg
Zinc6.1 mg
Copper2.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C2762 mg
Vitamin A554 mcg
Vitamin E11 mg
Vitamin K527 mcg
Vitamin B63.6 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.4 mg
Niacin (B3)21 mg
Folate1098 mcg
Choline291 mg
Caffeine0 mg
Water4341 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 (II) 1 dozen oranges 3 pounds sugar 2 quarts rhubarb Rind of 6 oranges
Cook this with the app: pantry check, scaling, and the assistant.