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Orange Marmalade, No. 2

Name: Orange Marmalade, No. 2
Yield: 2 servings
Ingredients: one or two oranges; one pound of white sugar; a half teacupful of water

From The new Annie Dennis cook book, 1905

Serves 2

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

915Calories

1 gProtein

237 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories915 kcal

Protein0.8 g

Carbohydrates237 g

Fiber2.2 g

Sugars235 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4 mg

Potassium168 mg

Calcium40 mg

Iron0.2 mg

Magnesium10 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A9.9 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate27 mcg

Choline7.6 mg

Caffeine0 mg

Water137 g

Estimated from matched ingredients across 2 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. 2 Chop the rind of one or two oranges fine; boil in clear water until tender; take it out of the water and add to the pulp from the oranges used in the foregoing recipe. Take out the seed from the pulp, add one pound of white sugar and a half teacupful of water

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