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Cherry Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
596Calories
2 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein2.4 g
Carbohydrates150 g
Fiber0 g
Sugars145 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium524 mg
Calcium33 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 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
Water305 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 289. The excerpt below is the record exactly as published.
CHERRY MARMALADE. Stem and stone fine cherries as directed in the recipe for cherry preserves ; weigh them, and use half their weight in DESSERT. 547 igar ; put the sugar over the fire in a preserving-kettle, with aJf a pint of cold water to each pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.