vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Marmalade (Mrs. J. Young Scammon)
From The new home cook book, 1896
Serves 12
Presented as published in 1896. 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
496Calories
4 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein4.4 g
Carbohydrates130 g
Fiber11 g
Sugars109 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.5 mg
Potassium738 mg
Calcium183 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus99 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C266 mg
Vitamin A44 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate133 mcg
Choline35 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new home cook book (1896), page 108. The excerpt below is the record exactly as published.
ORANGE MAEMALADE. Mrs. J. Young Scammon. One dozen Seville oranges, one dozen common oranges, one dozen lemons ; boil the oranges and lemons whole in water for five hours ; scoop out the inside, removing the seeds ; cut the peel into thin slices with a knife, and add to every pound of pulp and peel a pint of water and two pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.