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Orange Marmalade Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a large pudding.
Presented as published in 1892. 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
204Calories
0 gProtein
52 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein0.1 g
Carbohydrates52 g
Fiber0.1 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium43 mg
Potassium14 mg
Calcium3.2 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus2.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline1.3 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 901. The excerpt below is the record exactly as published.
two large table-spoonfuls of orange marmalade, put it into a saucepan with a wine-glassful of sherry, another of water, and six lumps of white sugar
Cook this with the app: pantry check, scaling, and the assistant.