Peach Marmalade
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
227Calories
6 gProtein
61 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein5.6 g
Carbohydrates61 g
Fiber14 g
Sugars39 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4 mg
Potassium928 mg
Calcium196 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus82 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C298 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate130 mcg
Choline40 mg
Caffeine0 mg
Water490 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 17. The excerpt below is the record exactly as published.
PEACH MARMALADE Peal and grind 1 case peaches or 5 qts. After they are ground add 2 oranges, ground Juice of 2 lemons 3 qts. sugar
Cook this with the app: pantry check, scaling, and the assistant.