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Pear Marmalade
From The Cook County cook book, 1912
Serves 14
Recipe by Mrs. E. L. Matthews, Chicago Heights, III.
Presented as published in 1912. 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
810Calories
1 gProtein
211 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories810 kcal
Protein0.7 g
Carbohydrates211 g
Fiber3.7 g
Sugars204 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium153 mg
Calcium18 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.7 mcg
Choline6.3 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 346. The excerpt below is the record exactly as published.
PEAR MARMALADE.— Boil 4 lemons in water, take out seeds, chop very fine, add 8 pears, chopped, 6 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.