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Marmalades
From The Institute cook book, 1913
Serves 8
Presented as published in 1913. 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
194Calories
0 gProtein
50 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories194 kcal
Protein0 g
Carbohydrates50 g
Sugars50 g
Total Fat0.2 g
Sodium0.5 mg
Potassium1 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.
MARMALADES Marmalade may be made of almost any fruits. If berries a;re used, press them through a sieve to remove seeds; if large fruit,' pare, quarter and core it. Meastue the fruit and sugar, allowing one pint of sugar to every quart of fruit
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