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Cherry Marmalade
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
436Calories
1 gProtein
111 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein1.2 g
Carbohydrates111 g
Fiber0 g
Sugars108 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium271 mg
Calcium15 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 496. The excerpt below is the record exactly as published.
CHERRY MARMALADE. Stone the cherries and pulp them thoroughly through a coarse sieve ; to every three pounds of pulp add half a pint of currant juice ; add 600 PRESERVES AND MARMALADES. three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.