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Lemon Marmalade
From Tried favourites cookery book, 1909
Serves 5
In taking out the pips, be careful to leave in all the white pith, as this goes towards making the syrup.
Presented as published in 1909. 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
530Calories
0 gProtein
137 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein0.2 g
Carbohydrates137 g
Fiber0.6 g
Sugars136 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium30 mg
Calcium15 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus3.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline1 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 184. The excerpt below is the record exactly as published.
Lemon Marmalade. Take any number of lemons ; slice vei'y thin ; remove only the seeds. To each lb. of sliced fiaiit, add 3 pints of cold water ; let stand 24 hours ; then boil it until the chips are tender, pour it into an earthenware bowl, and let it stand till next day. Now weigh it, and to every lb. of boiled pulp add 1^ lb. of Imnp sugar
Cook this with the app: pantry check, scaling, and the assistant.