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Mixed Marmalade
From The home cook book, 1905
Serves 13
Presented as published in 1905. 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
705Calories
4 gProtein
183 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein3.7 g
Carbohydrates183 g
Fiber6.5 g
Sugars112 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium24 mg
Potassium999 mg
Calcium95 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus117 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C191 mg
Vitamin A17 mcg
Vitamin E1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate19 mcg
Choline4.7 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 198. The excerpt below is the record exactly as published.
IIXED MARMALADE Crush two pounds and a half each of currants and pitted cherries. Add two pounds of seeded raisins, the yellow peel of four oranges chopped fine, and three pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.