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Oranges and Rhubarb Marmalade
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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
576Calories
4 gProtein
147 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein3.7 g
Carbohydrates147 g
Fiber8.4 g
Sugars135 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.4 mg
Potassium916 mg
Calcium244 mg
Iron0.7 mg
Magnesium44 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A33 mcg
Vitamin E0.9 mg
Vitamin K53 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate78 mcg
Choline29 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 330. The excerpt below is the record exactly as published.
Oranges and Rhubarb Marmalade. — Peel the oranges thin, throw away the white rind and the seeds. Cut the oranges into small pieces and put them into the preserving-kettle ; add the peel, cut into very fine strips, then the rhubarb, cut into small pieces, and lastly the sugar. To six oranges add 2 lbs. of rhubarb stalks
Cook this with the app: pantry check, scaling, and the assistant.