Orange Marmalade (Sweet)
From Purity flour cookbook, 1917
Presented as published in 1917. 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
13588Calories
34 gProtein
3529 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories13588 kcal
Protein34 g
Carbohydrates3529 g
Fiber85 g
Sugars3401 g
Total Fat16 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium141 mg
Potassium5657 mg
Calcium1293 mg
Iron11 mg
Magnesium350 mg
Phosphorus494 mg
Zinc2.5 mg
Copper1.9 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1785 mg
Vitamin A250 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.3 mg
Folate780 mcg
Choline243 mg
Caffeine0 mg
Water5780 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.
ORANGE MARMALADE (SWEET) 1 dozen oranges. i dozen lemons. 3 quarts water. 7 pounds sugar. Slice fruit crosswise, soak 36 hours, boil 1^ "hours, then add sugar and boil 1 hour. LEMON MARMALADE One dozen lemons
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