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Kumquat Jam or Marmalade
From Fruit recipes, 1907
Serves 2
The fruit may be put through a colander or left in original slices.
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
980Calories
3 gProtein
250 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories980 kcal
Protein2.8 g
Carbohydrates250 g
Fiber9.8 g
Sugars240 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium17 mg
Potassium284 mg
Calcium95 mg
Iron1.4 mg
Magnesium31 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate26 mcg
Choline13 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 96. The excerpt below is the record exactly as published.
KUMQUAT JAM OR MARMALADE The fruit left from jelly may be used, adding no water, and sugar, pound for pound, with a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.