vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raisin Marmalade
From Original White House Cookbook, 1887
Serves 6
Mold if you like, or put away in small preserve jars.
Presented as published in 1887. 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
658Calories
7 gProtein
173 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein6.7 g
Carbohydrates173 g
Fiber11 g
Sugars141 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium1572 mg
Calcium127 mg
Iron3.5 mg
Magnesium76 mg
Phosphorus205 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate9.4 mcg
Choline27 mg
Caffeine0 mg
Water188 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 280. The excerpt below is the record exactly as published.
six fine large cooking apples, peel them, put them over a slow fire, together with a wine-glassful of Madeira wine and half a pound of sugar. When well stewed, split and stone two and a half pounds of raisins
Cook this with the app: pantry check, scaling, and the assistant.