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Mixed Marmalade
From The Rural cook book, 1907
Serves 10
Seal in small jars.
Presented as published in 1907. 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
84Calories
0 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein0.1 g
Carbohydrates22 g
Fiber0 g
Sugars7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium59 mg
Potassium52 mg
Calcium9.6 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus5.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A283 mcg
Vitamin E4.4 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline14 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 99. The excerpt below is the record exactly as published.
Mixed Marmalade. — Take equal quantities of peaches, apples, pears and quinces that have been pared, cored and cut in eighths. Cook quinces in water to coyer until almost tender. Drain and measure the water. For six pounds of mixed fruit there should be one pint of water. Add quinces to the other fruit, place in preserve kettle with water, and let them cook thoroughly, but not burn. Take out and mash well together. Measure. Clean the kettle and put ihem hack with half their weight in granulated sugar
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