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Marmalade (Lemon)
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
810Calories
1 gProtein
178 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein0.9 g
Carbohydrates178 g
Fiber6 g
Sugars172 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.4 mg
Potassium96 mg
Calcium79 mg
Iron0.6 mg
Magnesium9.6 mg
Phosphorus9 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline4.8 mg
Caffeine0 mg
Alcohol19 g
Water142 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 138. The excerpt below is the record exactly as published.
MARMALADE (LEMON). — Peel some lemons, cut out the pulp from them, boil the rinds very tender, and beat them fine. Boil three pounds of loaf sugar in a pint of water, remove the scum as it rises, then add one pound of the rind, and boil it fast till the syrup is very thick, stirring in one direction meanwhile. Now mix a pint of the pulp and juice (but no pips) with a pint of apple liquor
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