Mango Marmalade
From The encyclopaedia of practical cookery, 1892
Serves 8
Can be used for puddings or tarts.
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 455. The excerpt below is the record exactly as published.
Mango Marmalade. —This can be made from the Mango pulp after the liquor has been strained for making Mango jelly. Rub the pulp through a fine sieve into a saucepan, add sufficient sugar to sweeten
Cook this with the app: pantry check, scaling, and the assistant.