Marmalade Supreme
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
8845Calories
3 gProtein
2289 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories8845 kcal
Protein2.7 g
Carbohydrates2289 g
Fiber6.4 g
Sugars2281 g
Total Fat7.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium133 mg
Potassium513 mg
Calcium218 mg
Iron2.3 mg
Magnesium65 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate56 mcg
Choline5.1 mg
Caffeine0 mg
Water3318 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 43. The excerpt below is the record exactly as published.
MARMALADE SUPREME 1 grapefruit 1 orange 1 lemon 314 quarts water 5 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.