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Orange Marmalade, No. 3
From The new Annie Dennis cook book, 1905
Serves 20
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
1516Calories
3 gProtein
393 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1516 kcal
Protein2.7 g
Carbohydrates393 g
Fiber6.9 g
Sugars384 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium481 mg
Calcium114 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate71 mcg
Choline21 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 20 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. 3 Two dozen oranges, one dozen lemons. Taking a sharp knife, slice the fruit across, rind and all, very thinly, rejecting the seeds, and cut each slice in four quarters. Put all to soak twenty^four hours in six quarts of cold water ; then put on the fire, in the same water, and boil at least two hours. Then add sixteen pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.