vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marmalade Cream
From Consult me, 1902
Serves 8
Presented as published in 1902. 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
535Calories
2 gProtein
37 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories535 kcal
Protein2.4 g
Carbohydrates37 g
Fiber0.1 g
Sugars31 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium26 mg
Potassium131 mg
Calcium74 mg
Iron0 mg
Magnesium8 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline1.1 mg
Caffeine0 mg
Alcohol1 g
Water83 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 307. The excerpt below is the record exactly as published.
MARMALADE CREAM. — Take 2 tablespoonfuls of orange marma- lade ; add to it a quart of cream ; a little, at first, for mincing the marmalade, a wine-glassful of brandy ; 8 ozs. of ground loaf sugar, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.