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Pear Marmalade

Name: Pear Marmalade
Yield: 20 servings
Ingredients: Ten pounds pears; 10 pounds sugar; 1 pound preserved ginger; 1 ounce root ginger; 4 lemons

From Royal Victoria cook book, 1900

Serves 20

Mrs. PLUMMER

Presented as published in 1900. 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

1084Calories

3 gProtein

279 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1084 kcal

Protein3.1 g

Carbohydrates279 g

Fiber11 g

Sugars250 g

Total Fat2.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium24 mg

Potassium595 mg

Calcium55 mg

Iron5.1 mg

Magnesium67 mg

Phosphorus69 mg

Zinc1.1 mg

Copper0.3 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A2.9 mcg

Vitamin E0.3 mg

Vitamin K10 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate21 mcg

Choline22 mg

Caffeine0 mg

Water212 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 61. The excerpt below is the record exactly as published.

PEAR MARMALADE.—Ten pounds pears, 10 pounds sugar, 1 pound preserved ginger, 1 ounce root ginger, 4 lemons

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