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Marmalade
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Best made with peaches, quinces, and grapes.
Presented as published in 1884. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories24 kcal
Protein0 g
Carbohydrates6.2 g
Sugars6.2 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 233. The excerpt below is the record exactly as published.
Marmalade. This is made of the pulp of fruits with the juice, unless that has been used for jelly. When fruit is not abundant, 39^ The Boston Cook Book. it is well to make marmalade at the same time with jellies, especially from peaches, quinces, and grapes. After drain- ing, rub the fruit pulp through a sieve, add an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.