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Lemon Marmalade
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. Tom Anderson, Carievale, Ontario.
Presented as published in 1920. 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
524Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein3.3 g
Carbohydrates141 g
Fiber8.4 g
Sugars121 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium8.9 mg
Potassium417 mg
Calcium81 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 63. The excerpt below is the record exactly as published.
LEMON MARMALADE. Lemons, sugar. Wash 12 lemons and put in preserving pan, cover with water and boil 2 or 3 hours, or until the peel can be .pierced with a straw. Then slice finely, removing all pips and skin. Weigh, and to every pound of fruit and peel allow 1 lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.