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Marmalade
From The economical cook book, 1905
Serves 12
Presented as published in 1905. 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
741Calories
0 gProtein
192 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein0.2 g
Carbohydrates192 g
Fiber0.5 g
Sugars191 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.2 mg
Potassium43 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.1 mcg
Choline0.4 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 131. The excerpt below is the record exactly as published.
Marmalade. Half a peck of pippin apples, a quarter of a peck of pears, half a peck of peaches, a quarter peck of quinces, two quarts of water, and the peel of a large orange grated and added with the juice half an hour before the marmalade is done. Put the parings and cores of the quinces in the water and boil a short time, closely covered to prevent evaporation. Strain them out and put the water on the quinces and pears, all cut small ; boil them for one hour, then add the other fruit and five pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.