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Apple Marmalade
From The new practical housekeeping, 1890
Serves 1
Some like the flavor of essence of ginger.
Presented as published in 1890. 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
212Calories
2 gProtein
57 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein1.6 g
Carbohydrates57 g
Fiber5.1 g
Sugars46 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium301 mg
Calcium35 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A4.6 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water245 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 472. The excerpt below is the record exactly as published.
Apple Marmalade. — Take nice sound apples, pare, core and cut in small pieces and to every pound fruit add pound sugar. Put sugar on to boil with enough water to dissolve it, boil together till thick, then add the apples and boil till clear, adding juice and grated peel one large lemon
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