Sunflower Marmalade

Name: Sunflower Marmalade
Ingredients: 1 medium sized watermelon; 2 lemons; 4 oranges; 5 lbs. sugar

From The Chapel Hill cook book, 1935

Recipe by Mrs. M. E. Hogan.

Presented as published in 1935. 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

9128Calories

9 gProtein

2362 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories9128 kcal

Protein9 g

Carbohydrates2362 g

Fiber23 g

Sugars2336 g

Total Fat8.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium27 mg

Potassium1625 mg

Calcium363 mg

Iron3.1 mg

Magnesium95 mg

Phosphorus133 mg

Zinc0.9 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C489 mg

Vitamin A81 mcg

Vitamin E1.6 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate238 mcg

Choline71 mg

Caffeine0 mg

Water803 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.

SUNFLOWER MARMALADE Yz medium sized 2 lemons watermelon 5 lbs. sugar 4 oranges

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