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Orange Marmalade Transparent
From Cassell's dictionary of cookery, 1892
Serves 6
Rind of a Seville orange improves flavor.
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
606Calories
3 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein3.4 g
Carbohydrates155 g
Fiber8.6 g
Sugars147 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium654 mg
Calcium145 mg
Iron0.4 mg
Magnesium36 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A40 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)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 902. The excerpt below is the record exactly as published.
e pound and a half of sugar to each pound of fruit, and boil fifteen minutes. If a less bitter fiavour be liked, grate off a little of the outer skin before boiling. Sweet oranges are some- times used for marmalade, and only a smaH portion of Seville, or lemon pulp and rind is added to flavour. Time to boil oranges, from three or four hours ; marmalade, about fifteen minutes. Marmalade, Orange, Transparent. — Squeeze out all the juice from a dozen oranges
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