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Apricot and Peach Marmalade
From The Hotel St. Francis cook book, 1919
Serves 8
Peach marmalade can be prepared in the same manner.
Presented as published in 1919. 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
345Calories
3 gProtein
89 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories345 kcal
Protein2.8 g
Carbohydrates89 g
Sugars42 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.8 mg
Potassium1050 mg
Calcium35 mg
Iron3.6 mg
Magnesium36 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.4 mg
Vitamin A359 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate2.3 mcg
Water4.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 134. The excerpt below is the record exactly as published.
Apricot and peach marmalade. Cut some firm ripe apricots in half and THE HOTEL ST. FRANCIS COOK BOOK 173 remove the stones. Add a few spoonfuls of water and cook until soft. Strain through a sieve, and add three-quarters of a pound of cane sugar
Cook this with the app: pantry check, scaling, and the assistant.