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Apple Marmalade
From Mary Jane's cook book, 1916
Serves 12
Presented as published in 1916. 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
672Calories
1 gProtein
175 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein1 g
Carbohydrates175 g
Fiber3.2 g
Sugars167 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium217 mg
Calcium22 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline7.8 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 86. The excerpt below is the record exactly as published.
APPLE MARMALADE. Sour apples, 4 pounds. Lemons, 4. Sugar, 4 pounds. Preserved ginger, 1 ounce. Water, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.