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Cherry Marmalade
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
376Calories
3 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein3.4 g
Carbohydrates96 g
Fiber8.1 g
Sugars82 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium618 mg
Calcium161 mg
Iron0.6 mg
Magnesium42 mg
Phosphorus85 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C213 mg
Vitamin A43 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate122 mcg
Choline30 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
CHERRY MARMALADE.— Boil together 4 qts. of pitted sour cherries, 4 qts. granulated sugar^ 4 chopped oranges, 1 qt. raisins and 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.