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Pear Marmalade
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
578Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein2.8 g
Carbohydrates150 g
Fiber8.3 g
Sugars127 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9.9 mg
Potassium460 mg
Calcium55 mg
Iron3.7 mg
Magnesium47 mg
Phosphorus53 mg
Zinc0.7 mg
Copper0.2 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate21 mcg
Choline17 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 169. The excerpt below is the record exactly as published.
Pear Marmalade Take pears that are not quite ripe, chop fine; to each pound of pears take a pound of sugar, the juice of four or five lemons, and the rind cut thin; add two ounces ground ginger, a coffee cup of water
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