Marmalade (No. 2)
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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
11658Calories
24 gProtein
3002 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories11658 kcal
Protein24 g
Carbohydrates3002 g
Fiber38 g
Sugars2872 g
Total Fat14 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium132 mg
Potassium5380 mg
Calcium896 mg
Iron7.1 mg
Magnesium313 mg
Phosphorus559 mg
Zinc3.4 mg
Copper2.1 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C1043 mg
Vitamin A166 mcg
Vitamin E2.5 mg
Vitamin K1.1 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.4 mg
Folate496 mcg
Choline130 mg
Caffeine0 mg
Water4703 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 38. The excerpt below is the record exactly as published.
MARMALADE (No. 2). Ingredients. 3 Lbs. Seville Oranges. 3 Lemons. 3 Sweet Oranges. 6 Lbs. Sugar. 3 Quarts Water
Cook this with the app: pantry check, scaling, and the assistant.