Marmalade Sauce
From Domestic cookery, 1886
Presented as published in 1886. 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
160Calories
0 gProtein
41 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories160 kcal
Protein0.1 g
Carbohydrates41 g
Fiber0.2 g
Sugars36 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium54 mg
Calcium34 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline2.7 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 54. The excerpt below is the record exactly as published.
MARMALADE SAUCE. 1 tablespoonful marmalade 2 tablespoonfuls brown sugar pint water
Cook this with the app: pantry check, scaling, and the assistant.