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Vegetable Marrow Jam
From The King's College Hospital book of cooking recipes, 1907
Serves 10
Recipe by M. W.
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
670Calories
5 gProtein
164 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein4.9 g
Carbohydrates164 g
Fiber9.9 g
Sugars140 g
Total Fat6.1 g
Saturated Fat1.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium18 mg
Potassium869 mg
Calcium60 mg
Iron2.9 mg
Magnesium72 mg
Phosphorus110 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A624 mcg
Vitamin E9.1 mg
Vitamin K24 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate40 mcg
Choline33 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 84. The excerpt below is the record exactly as published.
Vegetable Marrow Jam. 3lbs. Marrow. 3lbs. Sugar. 20zs. lump Ginger, bruised. 2 Lemons. 12 Cayenne Pods
Cook this with the app: pantry check, scaling, and the assistant.