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Amber Marmalade

Name: Amber Marmalade
Yield: 2 servings
Ingredients: One orange, sliced; 1 lemon, sliced; 1 grapefruit, sliced; 3 times quantity of water; pint for pint of sugar

From Magnet users cook book, 1920

Serves 2

Recipe by Mrs. J. H. Birkin, Hamilton, Ontario.

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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 63. The excerpt below is the record exactly as published.

AMBER MARMALADE. One orange, sliced, 1 lemon, sliced, 1 grape- fruit, sliced. Slice these fine, throwing away nothing except seeds and + cores. Measure quantity of this and add 3 times quantity of water. Stand over another night and add pint for pint of sugar

Cook this with the app: pantry check, scaling, and the assistant.