Marmalade
From La cuisine creole, 1885
Best with peaches, quinces, apples, oranges, and cranberries.
Presented as published in 1885. 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
1310Calories
0 gProtein
339 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1310 kcal
Protein0 g
Carbohydrates339 g
Fiber0 g
Sugars340 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7 mg
Potassium8 mg
Calcium7 mg
Iron0.2 mg
Magnesium2.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 88. The excerpt below is the record exactly as published.
MAEMALADE MADE WITH HONEY. Quarter a dozen large ripe oranges ; remove the rind^ seeds and filaments^ but save ail the juice. Put the juice and pulp into a porcelain kettle, with an equal quantity of strained honey, adding one-third as much sugar as honey. Boil until very thick, sweet and clear. When cold, put it in small jars. 220 LA CUISINE CREOLE. MABMALADE. This jam can be made of any ripe fruits boiled to a pulp with a little water ; the beat are peaches, quinces, apples, oranges and cranberries. It is nsual to crush the fmit. Put in three quarters of a pound of sugar to a pound of fruit, add a little water (half a cup to a pound)
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Cook this with the app: pantry check, scaling, and the assistant.