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Orange Marmalade, No. 1
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
468Calories
2 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein2.4 g
Carbohydrates122 g
Fiber6.2 g
Sugars113 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium420 mg
Calcium97 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate61 mcg
Choline19 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 23. The excerpt below is the record exactly as published.
Orange Marmalade, No. 1 Six oranges, four lemons. Slice as thin as possible, and take out the seed. To each pound of sliced fruit add three pints of cold water, and let stand twenty-four hours. Then boil three-quarters of an hour and let stand twenty-four hours. Then weigh, and to every pound of sliced fruit and water, add one and one-quarter pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.