Apricot and Pineapple Marmalade
From Keep the war foods cooking, 1918
Presented as published in 1918. 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
4276Calories
3 gProtein
1153 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories4276 kcal
Protein2.7 g
Carbohydrates1153 g
Fiber5.9 g
Sugars1148 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium820 mg
Potassium947 mg
Calcium214 mg
Iron2.2 mg
Magnesium38 mg
Phosphorus57 mg
Zinc6.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A145 mcg
Vitamin E3.5 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate6.8 mcg
Choline11 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 9. The excerpt below is the record exactly as published.
APRICOT AND PINEAPPLE MARMALADE. il lb. dried apricots. | can grated pineapple (25c). Wash apricots thoroughly, soak in just enough water to cover. When soft put through meat grinder or chop fine. Add grated pina apple and mix. To each cup of the mixture add 4% cup corn sirup and 1% cup of sugar.
Cook this with the app: pantry check, scaling, and the assistant.