Marmalade
From The victory cookery book, 1918
This should produce 2 lb. of preserve.
Presented as published in 1918. 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
1283Calories
5 gProtein
328 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1283 kcal
Protein5 g
Carbohydrates328 g
Fiber13 g
Sugars257 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium178 mg
Potassium1173 mg
Calcium192 mg
Iron2.9 mg
Magnesium56 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C173 mg
Vitamin A1895 mcg
Vitamin E1.6 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate101 mcg
Choline26 mg
Caffeine0 mg
Water452 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 59. The excerpt below is the record exactly as published.
Marmalade—2 Materials.—1 orange, 1 lemon, 8 oz. grated carrot, 2 oz. soaked tapioca, 8 oz. 230 THE VICTORY COOKERY BOOK sugar, almond essence to taste, colour — | cochineal or caramel
Cook this with the app: pantry check, scaling, and the assistant.