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Apple Marmalade
From The Swedish, French, American cook book, 1918
Serves 7
Presented as published in 1918. 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
488Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein0.7 g
Carbohydrates122 g
Fiber7.9 g
Sugars112 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium370 mg
Calcium23 mg
Iron0 mg
Magnesium20 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 620. The excerpt below is the record exactly as published.
Apple Marmalade ( Marmelade de Pommes ) Select three quarts sour red apples, cut in quarters and core, then cut in small pieces. Put in a preserving kettle, add one quart water, and cook — stir, so as not to let them burn — then put in a fine strainer and press through; weigh the juice. To one pound juice take one pound of granulated sugar
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