Orange Marmalade Made with Honey

Name: Orange Marmalade Made with Honey
Ingredients: quarter a dozen large ripe oranges; with an equal quantity of strained honey; adding one-third as much sugar as honey

From La cuisine creole, 1885

Store in small jars.

Presented as published in 1885. 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

1591Calories

20 gProtein

404 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1591 kcal

Protein20 g

Carbohydrates404 g

Fiber52 g

Sugars351 g

Total Fat3.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium1.5 mg

Potassium3913 mg

Calcium865 mg

Iron2.2 mg

Magnesium216 mg

Phosphorus302 mg

Zinc1.5 mg

Copper1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C1149 mg

Vitamin A238 mcg

Vitamin E3.9 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.1 mg

Folate648 mcg

Choline181 mg

Caffeine0 mg

Water1875 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.

OEANGE MAEMALADE MADE WITH HONEY. Quarter a dozen large ripe oranges ; remove the rind^ seeds and filaments^ but save ail the juice. Put the juice and pulp into a porcelain kettle, with an equal quantity of strained honey, adding one-third as much sugar as honey

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