Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sweet Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| 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
- three pints of water
- nine sweet oranges
- 3 seville oranges
- five lbs
- 3 lbs
- 5 oranges
Directions
Mrs. H. L. Conlee.
ORANGE MAEMALADE. Nine sweet oranges; 3 Seville oranges. Method: Cut the oranges very fine, remove seeds. To every pound of fruit put three pints of water ; allow to stand all night. First day boil until tender ; second day, repeat ; third day, boil with sugar. To every pint of fruit put in I14 lbs. of sugar. Mrs. A. B. Cotton.
CEAB-APPLB JELLY. Boil the fruit in enough water to cover it, until perfectly soft, then pour in a coarse bag and let it drip until it ceases. Then press it a little to get all the juice. Allow 1 lb. of sugar to each pint of Juice thus ob- tained. Boil juice 30 minutes before adding sugar, heat the sugar in the oven, then add it to the Juice and boil 5 minutes. Pour into tumblers. Mrs. C. W. Scott.
Five lbs. fruit, any kind; 3 lbs. of sugar; 1 lb. raisins; 5 oranges, cut in small pieces; half lb. English walnuts. Mrs. W. H. Bryan.