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Cranberry Marmalade
From The Cook County cook book, 1912
Serves 10
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
426Calories
4 gProtein
70 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein4.4 g
Carbohydrates70 g
Fiber3.2 g
Sugars64 g
Total Fat16 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol0 mg
Sodium6.5 mg
Potassium333 mg
Calcium49 mg
Iron1 mg
Magnesium44 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline5.7 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 10 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.
CRANBERRY MARMALADE.— Boil together 1 qt. cranber- ries, 1 pt. water, until fruit is cooked; then add 1 lb. white sugar, Yz lb. raisins, ^ lb. chopped walnuts, and the grated rind and juice of 2 oranges
Cook this with the app: pantry check, scaling, and the assistant.