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Crab-Apple and Plum Marmalade
From The Rural cook book, 1907
Serves 3
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
805Calories
4 gProtein
206 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories805 kcal
Protein4 g
Carbohydrates206 g
Fiber18 g
Sugars183 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium46 mg
Potassium700 mg
Calcium28 mg
Iron2.7 mg
Magnesium53 mg
Phosphorus124 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A108 mcg
Vitamin E0.2 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate23 mcg
Choline17 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 99. The excerpt below is the record exactly as published.
ab-apple and plum marma- lade is excellent. Use the Siberian crab-apples and Bradshaw or other violet red plums. Allow two parts apples to one part plums. Wash the fruit and cut out the imperfections. Simmer both kinds until soft, then rub through a sieve. Allow a pound of su^'ar to each pint of fruit pulp. Put the sugar in the oven to heat, and cook the fruit 20 minutes in a porcelain -lined or agate kettle. Add the hot sugar, skim, and cook 30 minutes longer. Stir very often. ■ Peach Marmalade. — Use finr: late peaches. Peel the peaches and cut them in halves. Crack two-thirds of the kernels, blanch theiii,_and cut into lengthwise strips. Put the peaches over the fire with three-fourths of a pound of sugar
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