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Cranberry Marmalade
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
450Calories
4 gProtein
66 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein4.4 g
Carbohydrates66 g
Fiber3.4 g
Sugars59 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium1.6 mg
Potassium164 mg
Calcium30 mg
Iron0.8 mg
Magnesium44 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A1.6 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.5 mcg
Choline2.9 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 141. The excerpt below is the record exactly as published.
Cranberry Marmalade. — One and one-half pints of cranber- ries, half pound of English walnuts, one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.