vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free

Cranberry Marmalade

Name: Cranberry Marmalade
Yield: 6 servings
Ingredients: 1 qt. cranberries; 1 pt. water; 1 lb. white sugar; Yz lb. raisins; ^ lb. chopped walnuts; the grated rind and juice of 2 oranges

From The Cook County cook book, 1912

Serves 6

Recipe by Mrs. Edgar Wilkinson, Palos, III.

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

754Calories

8 gProtein

126 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories754 kcal

Protein8.1 g

Carbohydrates126 g

Fiber7.2 g

Sugars106 g

Total Fat28 g

Saturated Fat2.6 g

Monounsaturated Fat4 g

Polyunsaturated Fat19 g

Omega-30 g

Cholesterol18 mg

Sodium27 mg

Potassium529 mg

Calcium71 mg

Iron2.1 mg

Magnesium75 mg

Phosphorus200 mg

Zinc1.4 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0.1 mcg

Vitamin C14 mg

Vitamin A3.1 mcg

Vitamin E1.3 mg

Vitamin K6.7 mcg

Vitamin B60.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate7.8 mcg

Choline17 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 6 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.