Orange and Pear Marmalade

Name: Orange and Pear Marmalade
Ingredients: 1 peck pears; 6 oranges; 5 pounds sugar; 2 lemons

From The Central cook book, 1924

Mrs. A. P. Hepricx.

Presented as published in 1924. 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

9391Calories

13 gProtein

2430 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories9391 kcal

Protein13 g

Carbohydrates2430 g

Fiber37 g

Sugars2385 g

Total Fat9.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium28 mg

Potassium2468 mg

Calcium522 mg

Iron3.7 mg

Magnesium142 mg

Phosphorus203 mg

Zinc1.3 mg

Copper0.9 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C688 mg

Vitamin A122 mcg

Vitamin E2.4 mg

Vitamin K7.3 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.5 mg

Folate358 mcg

Choline109 mg

Caffeine0 mg

Water1254 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.

Orange and Pear Marmalade 1 peck pears. 6 oranges. 5 pounds sugar. 2 lemons

Cook this with the app: pantry check, scaling, and the assistant.