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Egg Marmalade

Name: Egg Marmalade
Yield: 5 servings
Ingredients: one pound of sugar; half a pint of water; one ounce of pounded almonds; the well-beaten yolks of twenty eggs; flavor with vanilla or wine

From Soyer's standard cookery, 1912

Serves 5

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

668Calories

26 gProtein

93 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories668 kcal

Protein26 g

Carbohydrates93 g

Fiber0.7 g

Sugars92 g

Total Fat22 g

Saturated Fat6.5 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol744 mg

Sodium286 mg

Potassium320 mg

Calcium130 mg

Iron3.8 mg

Magnesium40 mg

Phosphorus423 mg

Zinc2.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E3.6 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate96 mcg

Choline591 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 280. The excerpt below is the record exactly as published.

Egg Marmalade. Make a thick syrup by dissolving one pound of sugar in half a pint of water over the fire, adding one ounce of pounded al- monds while the syrup is clarifying. Take off the saucepan and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs. It will need rather prolonged stirring to blend the eggs with the syrup. Now flavor with vanilla or wine

Cook this with the app: pantry check, scaling, and the assistant.