vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Amber Marmalade
From The Twin-city housewife, 1920
Serves 2
Recipe by Mrs. R. D. W. Connor.
Presented as published in 1920. 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
835Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein1.5 g
Carbohydrates217 g
Fiber3.3 g
Sugars211 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium241 mg
Calcium56 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline3.5 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 75. The excerpt below is the record exactly as published.
Amber Marmalade Shave one orange one grapefruit, and one lemon very thin, re- jecting nothing but seed and cores. Measure fruit and add to it three times the quantity of water. Let stand in an earthen dish over night and next morning boil for ten minutes. Let stand another night and the second morning put pint for pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.