Apple Butter or Marmalade
From Cooking in the elementary schools, January, 1922, 1922
Cinnamon and cloves may be used to spice the butter.
Presented as published in 1922. 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
560Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories560 kcal
Protein1 g
Carbohydrates146 g
Fiber4.7 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium326 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 12. The excerpt below is the record exactly as published.
APPLE BUTTER OR MARMALADE L Prepare and cook apples as for jelly. 2. When soft rub through a sieve. 3. Pleasure pulp and add % as much sugar.
Cook this with the app: pantry check, scaling, and the assistant.