Marmalade
From Home cookery, 1898
Presented as published in 1898. 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
1116Calories
22 gProtein
289 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1116 kcal
Protein22 g
Carbohydrates289 g
Fiber53 g
Sugars189 g
Total Fat3.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium82 mg
Potassium3862 mg
Calcium1023 mg
Iron4 mg
Magnesium268 mg
Phosphorus529 mg
Zinc2 mg
Copper1.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1383 mg
Vitamin A261 mcg
Vitamin E3.5 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.4 mg
Folate756 mcg
Choline192 mg
Caffeine0 mg
Water3454 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 85. The excerpt below is the record exactly as published.
Marmalade. Seville oranges 12. Lemons 2. Slice the fruit finely, and to every pound add three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.