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Lemon Marmalade
From The Times cook book, no. 2, 1905
Serves 5
Presented as published in 1905. 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
488Calories
5 gProtein
135 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein5.3 g
Carbohydrates135 g
Fiber13 g
Sugars103 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11 mg
Potassium664 mg
Calcium126 mg
Iron2.9 mg
Magnesium39 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C254 mg
Vitamin A4.8 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate53 mcg
Choline24 mg
Caffeine0 mg
Water427 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 134. The excerpt below is the record exactly as published.
LEMON MARMALADE. Mrs. Bell, 274 North Raymond avenue, Pasadena, Cal.— Take two dozen lemons, roll until soft, cut in halves, squeeze the juice into one bowl and the pulp into another. Boil the skins till tender in plenty of water, tightly covered; when quite tender, take them out and cut in shreds. Wet a cloth in cold water; strain the juice through and squeeze the pulp, adding a little cold water to the pulp. Measure the water, chips and juice and to every pint put one pound of white sugar
Cook this with the app: pantry check, scaling, and the assistant.