Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of fruit
- a pound of sugar to each pound of apples
- two hundred
Directions
Pare, core and cut into small pieces coarse grained apples. Allow a pound of sugar to each pound of apples. Add enough water to dissolve the sugar and boil until thick; add the apples
Two Hundred and Nine Ways of Preparing the Apple. 21
and boil until tender; pass through colander; add the juice and grate rind of a lemon to every four pounds of fruit. Boil again until thick and put up in jars or glasses. Cover with paraffin.
Crab apple marmalade may be made in the same way with the lemon omitted. When cold it should cut like cream cheese.