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Grape Fruit Marmalade
From Delta Gamma cook book, 1922
Serves 2
Always keep uncovered while standing and cooking.
Presented as published in 1922. 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
832Calories
1 gProtein
216 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories832 kcal
Protein1.4 g
Carbohydrates216 g
Fiber3.2 g
Sugars210 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium225 mg
Calcium55 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline2.6 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 102. The excerpt below is the record exactly as published.
Grape Fruit Marmalade 3 large grape fruit to 3 lemons, sliced very fine 13^ cups water to each cup sliced fruit Let stand twenty-four hours. Add one pound of sugar to one pint of fruit. Boil three or four hours very slowly. Leulah Judson Hawley (Lambda). 248 DELTA GAMMA COOK BOOK Grape Fruit Marmalade 1 or 2 grape fruit (2 preferably) 1 orange 1 lemon Slice the fruit in small pieces, cover with three times as much water as fruit and let stand twenty-four hours. Boil ten minutes. Let stand another twenty-four hours. On the third day add sugar to the mixture, pint for pint
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