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Apple Marmalade

Name: Apple Marmalade
Yield: 3 servings
Ingredients: Pare, core and cut in thin slices ripe, tart apples.; To each pound of fruit allow one pound sugar.; one gill water.; For each two pounds of apples add the grated rind and juice of one lemon.

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 3

Presented as published in 1914. 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

664Calories

1 gProtein

173 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories664 kcal

Protein0.8 g

Carbohydrates173 g

Fiber2.9 g

Sugars167 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.4 mg

Potassium185 mg

Calcium19 mg

Iron0.4 mg

Magnesium9.6 mg

Phosphorus22 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 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 mg

Niacin (B3)0.2 mg

Folate3.7 mcg

Choline6.8 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 11. The excerpt below is the record exactly as published.

APPLE MARMALADE. Pare,core and cut in thin slices ripe, tart apples. To each pound of fruit allow one pound sugar and one gill water. Put sugar and water in kettle, and when dissolved add apples. For each two pounds of apples add the grated rind and juice of one lemon.

Cook this with the app: pantry check, scaling, and the assistant.