Marmalade
From Kentucky receipt book, 1903
Serves 2
Oranges, quinces, peaches, or pears make fine marmalade.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 191. The excerpt below is the record exactly as published.
Marmalade. Marmalade is made of the pulp of fruits with the juice. Cook fruit until tender, and press pulp through a sieve. Use 1 pound of granulated sugar, for each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.