Lemon Marmalade
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
1804Calories
2 gProtein
470 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1804 kcal
Protein2.2 g
Carbohydrates470 g
Fiber5.6 g
Sugars458 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.5 mg
Potassium285 mg
Calcium57 mg
Iron1.4 mg
Magnesium17 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 48. The excerpt below is the record exactly as published.
LEMON MARMALADE 1. Choose lemons with clear skins. 2. Cut each lemon in half and squeeze out the juice and pulp. 3. Boil the rinds in water until tender, changing the water three times. 4. Pound the rinds in a mortar. 5. Pass the juice and pulp through a sieve and weigh with the pounded rind. 6. Put the fruit into a preserving pan with double the weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.