Marmalade Sauce
From Home cookery, 1898
This sauce may be made without the sherry, then a little more water and lemon juice should be used.
Presented as published in 1898. 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
112Calories
0 gProtein
28 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein0.2 g
Carbohydrates28 g
Fiber0.5 g
Sugars20 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium38 mg
Calcium15 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.4 mcg
Choline4.3 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 74. The excerpt below is the record exactly as published.
Marmalade Sauce. Water ^ pint. Marmalade 2 tablespoonfuls. Lemon juice i teaspoonful. Sherry i wineglassful. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.