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Orange Marmalade or Jelly
From The Times cook book, no. 2, 1905
Serves 6
Follow directions carefully for a clear and jelly-like product.
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
432Calories
3 gProtein
112 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein3.1 g
Carbohydrates112 g
Fiber7.9 g
Sugars102 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.1 mg
Potassium559 mg
Calcium126 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C170 mg
Vitamin A30 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate87 mcg
Choline25 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 126. The excerpt below is the record exactly as published.
ORANGE MARMALADE OR JEL- LY. Bessie A. Taylor, 1225 South Los An- geles street, Los Angeles, Cal.— Slice very thin nine oranges and one lemon, the juice of two lemons strained. Weigh, and to each pound of fruit add one quart of cold water, Let this stand over night. In the morning boil fifteen minutes. Let stand until next morning. Weigh and add one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.