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Apple Marmalade
From Twentieth century home cook book, 1905
Serves 8
Presented as published in 1905. 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
612Calories
1 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein0.6 g
Carbohydrates149 g
Fiber2.9 g
Sugars143 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium270 mg
Calcium17 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.7 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate1.2 mcg
Choline9.7 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 33. The excerpt below is the record exactly as published.
Apple Marmalade. — Select four pounds of cooking apples; pare and core them, put them in an enameled saucepan with about a quart of sweet cider and two pounds of white sugar
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