Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Sweet Orange | 1 medium (131g) | 62 |
| Bitter Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 12 sweet oranges
- 8 tbs
- 6 bitter oranges
- 4 qts water
- 4 lemons
- one must judge the amount of sugar
- 3 oranges
- 4 tbs
- 1 lemon
- 3 large
- 11 tumblers of cold water
- 4 lbs
- 8 glasses
Directions
12 sweet oranges (Valencia); 8 tbs. sugar;
6 bitter oranges (Seville); 4 qts water.
4 lemons;
After cutting oranges and lemons in very thin slices, cover them -with the wrater and let stand 36 hours. Then boil 3 hours. Add sugar and boil 2 hours more. So much depends on size and sw^eetness of t^e oranges, that one must judge the amount of sugar. Also too much boiling makes marmalade dark.
cold water; 3 oranges; 4 tbs. granulated sugar;
1 lemon;
Slice very thin rind and all 3 large, seedless oranges, and 1
lemon. Pour over the sliced fruit 11 tumblers of cold water,
and set away for 24 hours. Then boil slowly for 1 hour. After
boiling, add 4 lbs. granulated sugar, and set away for 24 hours
longer. Then boil for 1>2 hours. Pour into jelly glasses. This
amount will fill 8 glasses. Cover with parafine. Not original,
but tried, and is very fine.
—Theresa S. Tausig.