vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Egg Marmalade
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 5
Wine or brandy can be used for flavor.
Presented as published in 1902. 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
671Calories
26 gProtein
93 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories671 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
Potassium321 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 152. The excerpt below is the record exactly as published.
gGT Marmalade, a Jewiah Beceipt Clarify one pound of sugar in half a pint of water till it becomes a thick syrup. While clarifying it, add one ounce of sweet almonds, blanched and pounded. Let the mixture cool and then stir in gently the yolks of twenty eggs, which bave beeu previously well beaten and passed through a sieve. Take care to stir continually the same way. When well mixed, place over a slow fire, stirring ali the time to prevent burning. Flavor with vanilla or what you please
Cook this with the app: pantry check, scaling, and the assistant.