Apple Marmalade
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
86Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein0.5 g
Carbohydrates23 g
Fiber2.3 g
Sugars18 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium114 mg
Potassium200 mg
Calcium123 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water3938 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 85. The excerpt below is the record exactly as published.
APPLE MARMALADE. METHOD. Quarter and remove the cores from one peck of apples of any kind. Do not peel them. Put them into a preserving pan with one gallon of water
Cook this with the app: pantry check, scaling, and the assistant.