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Scotch Marmalade
From Consult me, 1902
Serves 20
Mixing common oranges with Seville oranges is sufficient for flavor.
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
787Calories
2 gProtein
203 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories787 kcal
Protein1.7 g
Carbohydrates203 g
Fiber4 g
Sugars196 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.7 mg
Potassium305 mg
Calcium80 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate62 mcg
Choline15 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 308. The excerpt below is the record exactly as published.
Take 8 lbs. of Seville oranges, pare off the skins very thin so that there shall be little white; then cut the parings into strips, put them into a pan with water to cover them, and boil for 1 hour ; then strain them through a sieve. Next quar- ter the oranges, and scrape out the pulps and juice into a dish ; the white skins, films and seeds must be thrown away ; place the whole in a pan with 8 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.