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Cherry Marmalade
From Consult me, 1902
Serves 10
Presented as published in 1902. 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
29Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories29 kcal
Protein0.3 g
Carbohydrates7.2 g
Fiber0.5 g
Sugars5.7 g
Total Fat0.1 g
Sodium1.8 mg
Potassium52 mg
Calcium5 mg
Iron0.3 mg
Magnesium3.6 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.1 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water40 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 143. The excerpt below is the record exactly as published.
CHERRY MARMALADE.— Take some very ripe cherries, cut off the stalks, and take out the stones ; crush them, and boil them well ; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins ; put it again upon the fire to dry ; when reduced to half, weigh it, and add an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.