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Grape Fruit Marmalade No. 1
From Fruit recipes, 1907
Serves 1
Presented as published in 1907. 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
782Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein0.2 g
Carbohydrates202 g
Fiber0.3 g
Sugars203 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium43 mg
Calcium12 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1.9 mg
Caffeine0 mg
Water259 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 98. The excerpt below is the record exactly as published.
GRAPE FRUIT MARMALADE No. 1 Remove the yellow rind with a sharp knife; place in brine and boil till soft and translucent. Then drain and soak in fresh, cold water for two hours, after which scrape off part of the white pulp and cut in thin slices. Meantime have the white rag and seeds removed from the fruit-pulp and place latter with juice in a separate vessel. When the rind is sufficiently freshened add to it the pulp, with equal proportion of sugar
Cook this with the app: pantry check, scaling, and the assistant.