vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 14
Presented as published in 1885. 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
616Calories
1 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein0.9 g
Carbohydrates161 g
Fiber3.7 g
Sugars153 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.2 mg
Potassium246 mg
Calcium21 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A4.8 mcg
Vitamin E0.2 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Choline9.2 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 285. The excerpt below is the record exactly as published.
APPLE MARMALADE. Peel seven pounds of tart apples, and put them into the preserving-kettle with a pint of cold water ; peel the yellow rind of four lemons, and add it to the apples ; squeeze the juice of the lemons, and keep it until the apples are boiled to a pulp ; then add it to them, together with four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.