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Marmalade and Jelly
From Fruit recipes, 1907
Serves 4
Jelly may lack individuality and may not be worth the effort.
Presented as published in 1907. 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
618Calories
4 gProtein
161 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories618 kcal
Protein4.1 g
Carbohydrates161 g
Sugars9.6 g
Total Fat2 g
Cholesterol0 mg
Sodium4.6 mg
Potassium1506 mg
Calcium127 mg
Iron11 mg
Magnesium6.3 mg
Phosphorus129 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C315 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Folate18 mcg
Water344 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 119. The excerpt below is the record exactly as published.
MARMALADE AND JELLY The marmalade (from the dark, non-astringent fruit) should be cooked in double-boiler with no water. Add instead, a little orange juice (about half a pint to two quarts of pulp
Cook this with the app: pantry check, scaling, and the assistant.