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Apple Marmalade
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
143Calories
2 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein1.5 g
Carbohydrates41 g
Fiber11 g
Sugars29 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium161 mg
Calcium134 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus12 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 115. The excerpt below is the record exactly as published.
Apple Marmalade — Pare, core and quarter some apples; put into a preserving-pan with suf- ficient water to prevent burning. Boil till it is a pulp. Take an equal weight of sugar in large lumps, dip in water and boil till it is a thick syrup; put it to the pulp, and simmer on a quick fire quarter of an hour. Grate in lemon-peel
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