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Apple Marmalade
From The household (of the Detroit free press), 1886
Serves 3
Presented as published in 1886. 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
666Calories
1 gProtein
174 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein0.6 g
Carbohydrates174 g
Fiber3 g
Sugars167 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2 mg
Potassium181 mg
Calcium28 mg
Iron0.3 mg
Magnesium9.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.8 mcg
Choline7 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 496. The excerpt below is the record exactly as published.
APPLE MARMALADE. Pare, core and cut the apples in small pieces; put them in water with some lemon juice to keep them white ; after a short interval take them out and drain them ; weigh and put them in a stewpan with an equal quantity of sugar ; add grated lemon peel, the juice of a lemon, some cinnamon sticks and a pinch of salt
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