Lemon Marmalade
From A second Dudley book of cookery and other recipes, 1914
Cover jars in the usual manner.
Presented as published in 1914. 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
5413Calories
7 gProtein
1411 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories5413 kcal
Protein6.6 g
Carbohydrates1411 g
Fiber17 g
Sugars1373 g
Total Fat6.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium26 mg
Potassium855 mg
Calcium170 mg
Iron4.3 mg
Magnesium52 mg
Phosphorus96 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate66 mcg
Choline31 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 115. The excerpt below is the record exactly as published.
LEMON MARMALADE SIX lemons, or more, to make up the weight of two pounds and three pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.