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Grape Fruit Marmalade
From The Cook County cook book, 1912
Serves 5
A West Indian recipe by Mrs. C. C. Chauncy, Mt. Prospect, 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
474Calories
0 gProtein
123 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories474 kcal
Protein0.3 g
Carbohydrates123 g
Fiber0.7 g
Sugars122 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium46 mg
Calcium18 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.2 mcg
Choline1.8 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 5 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.
GRAPE FRUIT MARMALADE.— 1 lemon to 2 grape fruits. Slice fruit in quarter slices. Save pips and put into 1 pt. of water. Measure cut fruit and to every pt. of fruit allow 2J^ pts. of cold water and let stand over nig'ht. Next day add to it the water otif of the pips and boil all for 1 hr. The following day measure boiled liquid and to every pt. add 1% pts. of sugar
Cook this with the app: pantry check, scaling, and the assistant.