Kumquat Marmalade
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
This proportion of sugar may be used for orange marmalade.
Presented as published in 1915. 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
322Calories
9 gProtein
72 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories322 kcal
Protein8.5 g
Carbohydrates72 g
Fiber29 g
Sugars42 g
Total Fat3.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium45 mg
Potassium844 mg
Calcium281 mg
Iron3.9 mg
Magnesium91 mg
Phosphorus86 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A68 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate77 mcg
Choline38 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.
Kumquat Marmalade. Cut into quarters, or slice, and weigh.
Cook this with the app: pantry check, scaling, and the assistant.