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Lemon Marmalade
From Royal Victoria cook book, 1900
Serves 19
Mrs. STEVENSON
Presented as published in 1900. 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
680Calories
1 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein0.5 g
Carbohydrates177 g
Fiber1.6 g
Sugars173 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium99 mg
Calcium16 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline3.5 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 61. The excerpt below is the record exactly as published.
LEMON MARMALADE.—Six lemons, 6 apples, 7 pounds sugar. Slice lemons and boil in 5 pints of water
Cook this with the app: pantry check, scaling, and the assistant.