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Pear Marmalade

Name: Pear Marmalade
Yield: 3 servings
Ingredients: a pound of rather juicy pears; one and a half pounds of sugar; the grated rind and juice of a lemon or orange

From Fruit recipes, 1907

Serves 3

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

959Calories

1 gProtein

249 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories959 kcal

Protein0.5 g

Carbohydrates249 g

Fiber4.7 g

Sugars241 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium3.8 mg

Potassium180 mg

Calcium16 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus18 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A1.5 mcg

Vitamin E0.2 mg

Vitamin K6.7 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate11 mcg

Choline7.7 mg

Caffeine0 mg

Water127 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 25. The excerpt below is the record exactly as published.

PEAR MARMALADE To each pound of rather juicy pears, peeled and cored, allow one and a half pounds of sugar with the grated rind and juice of a lemon or orange

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