Grapefruit Marmalade
From A laboratory manual of foods and cookery, 1916
The sugar must be added last as long boiling reduces the sweetness and changes the color to a caramel brown.
Presented as published in 1916. 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
227Calories
6 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein5.6 g
Carbohydrates61 g
Fiber14 g
Sugars39 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4 mg
Potassium928 mg
Calcium196 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C298 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate130 mcg
Choline40 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 20. The excerpt below is the record exactly as published.
Grapefruit Marmalade Ingredients : 2 oranges 2 lemons 2 grapefruit sugar water
Cook this with the app: pantry check, scaling, and the assistant.