vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Marrow Jam (2)
From Tried favourites cookery book, 1909
Serves 13
Presented as published in 1909. 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
680Calories
0 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein0.3 g
Carbohydrates176 g
Fiber0.6 g
Sugars175 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium46 mg
Calcium6.7 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus4.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline2.1 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 187. The excerpt below is the record exactly as published.
1 teaspoonful Cayenne. Pare the marrows and remove all pips, &c. Cut the marrow into large squares. Peel lemons and cut rind into shreds. Put marrow*, lemon juice, and shreds into a large pan with the sugar and ginger. L*t it stand 24 hours till the juice covei’s it. Boil till marrow is quite clear. Vegfetable Marrow Jam. 5 lb. of Marrow freed from pith and skin, 5 lb. Sugar, 2 large Lemons, 2 oz. bruised Ginger
Cook this with the app: pantry check, scaling, and the assistant.