Grapefruit Marmalade
From Blue Ribbon cook book, 1905
If thermometer is used, the jellying point is 218 to 221 degrees F. This makes about 24 pints of marmalade.
Presented as published in 1905. 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
653Calories
16 gProtein
174 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein16 g
Carbohydrates174 g
Fiber40 g
Sugars113 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium10 mg
Potassium2645 mg
Calcium562 mg
Iron4.1 mg
Magnesium148 mg
Phosphorus231 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C840 mg
Vitamin A124 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate379 mcg
Choline116 mg
Caffeine0 mg
Water1382 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.
Grapefruit Marmaiade—3 grapefruit, 6 oranges, 5 lemons
Cook this with the app: pantry check, scaling, and the assistant.