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Lemon Marmalade
From The Cook County cook book, 1912
Serves 19
Recipe by Mrs. A. L. Lansing, Flossmore, III.
Presented as published in 1912. 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
570Calories
1 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein0.7 g
Carbohydrates149 g
Fiber1.8 g
Sugars145 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium93 mg
Calcium25 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.9 mcg
Choline3.2 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 19 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 345. The excerpt below is the record exactly as published.
LEMON MARMALADE.— Slice 12 lemons very thin, and take out the seeds, pour over them 5 qts. of water and let them stand all night; the next morning bring them to a boil in the same water, and let boil until tender enough to mash with a spoon, then add 6 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.