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Grape Fruit Marmalade
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
46Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein1.1 g
Carbohydrates12 g
Fiber2.8 g
Sugars7.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium188 mg
Calcium38 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline8.3 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.
Grape Fruit Marmalade Take and shred three oranges, three lemons and three grape fruits, leaving out seeds and core; measure fruit, add three times the quantity of water
Cook this with the app: pantry check, scaling, and the assistant.