Marmalade Sauce
From Plain cookery recipes, 1908
Presented as published in 1908. 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
184Calories
2 gProtein
47 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories184 kcal
Protein2.2 g
Carbohydrates47 g
Fiber4.1 g
Sugars25 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium201 mg
Calcium38 mg
Iron1 mg
Magnesium24 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline10 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 28. The excerpt below is the record exactly as published.
Marmalade Sauce. Half an ounce cornflour. I Rind and juice of one lemon. Half a pint water. I One tablespoonful sugar. One tablespoonful marmalade
Cook this with the app: pantry check, scaling, and the assistant.