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Apple Marmalade
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for five or six one-pound jars.
Presented as published in 1892. 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
523Calories
1 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein1 g
Carbohydrates137 g
Fiber4.7 g
Sugars127 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.9 mg
Potassium328 mg
Calcium19 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A7.3 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline12 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 147. The excerpt below is the record exactly as published.
Apple Marmalade.— Pare, core, and slice four pounds of apples, and place them in a saucepan with sufficient water to cover them barely. Boil them until quite pulpy, then pass I them through a sieve. Put a pound of sugar j and a little cinnamon
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