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Lemon Marmalade
From Harper's cook book encyclopædia, 1902
Serves 5
Presented as published in 1902. 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
725Calories
1 gProtein
189 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein1 g
Carbohydrates189 g
Fiber2.5 g
Sugars183 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium130 mg
Calcium28 mg
Iron0.6 mg
Magnesium8.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0.9 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
Folate10 mcg
Choline4.6 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 329. The excerpt below is the record exactly as published.
Lemon Marmalade. — Boil them in as much water as will cover them for two hours. Pour off the water once or twice during that time, and replace it with fresh boiling water. Drain the lemons, and cut them into thin slices. Leave out all the pips and weigh the fruit, and allow 2 lbs. of loaf sugar and a pint of the water the lemons were last boiled in for every pound of fruit
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