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Cherry Marmalade
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Pour this syrup over the fruit and continue boiling and stirring until thick and smooth.
Presented as published in 1907. 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
80Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein1.2 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium261 mg
Calcium15 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 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
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 165. The excerpt below is the record exactly as published.
Cherry Marmalade Remove stones from cherries, crush the stones, put in a kettle with a small quantity of water, and boil until the flavor is extracted. Put fruit in a preserving kettle, add a little clear water and boil until reduced to a pulp, stirring frequently with a wooden spoon to prevent sticking. For each lb fruit
Cook this with the app: pantry check, scaling, and the assistant.