Lemon Marmalade
From Cooks in clover, 1889
Presented as published in 1889. 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
2793Calories
7 gProtein
734 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2793 kcal
Protein6.6 g
Carbohydrates734 g
Fiber17 g
Sugars694 g
Total Fat4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium61 mg
Potassium856 mg
Calcium205 mg
Iron3.9 mg
Magnesium64 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.4 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
Water1952 g
As published
This recipe was extracted from Cooks in clover (1889), page 54. The excerpt below is the record exactly as published.
Lemon Marmalade. — Slice six lemons, and to each pound of fruit put three pints of water; let it stand over night ; boil until tender, and set it away until the next day. Then weigh the whole, and add one and a half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.