Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight pounds of fruit
- four pounds brown sugar
- one quart of vinegar
- two ounces whole cloves
- four pounds oranges
- five quarts water
- five quarts of water
- five lemons
- one dozen oranges
- half dozen lemons
Directions
To be eaten with meats. Eight pounds of fruit, four pounds brown sugar, one quart of vinegar, two ounces whole cloves (boiled in a bag to extract flavor). Boil one hour; pour in cups or glasses and seal.
Mrs. J. D. Hooker. ORANGE MARMALADE.
Four pounds oranges, five quarts water, five lemons. Slice the oranges very thin. Peel and slice lemons. Cover with the five quarts of water, and set away for twenty-four hours. Boil until orange peel is tender, and set away for another twenty-four hours. For final boiling, take equal quantity of sugar and boil until it jells.
Mrs. Harben, Los Angeles. ORANGE MARMALADE.
One dozen oranges (medium size) and half dozen lemons, sliced into small pieces and mixed. To this add fourteen glasses of water. Let stand for twenty-four hours ; then boil for half hour, and let stand for twenty-four hours. Then measure and add ij^ tumblers of sugar to one of juice and boil for one hour, or until it runs thick upon the spoon.