Apricot and Prune Marmalade

Name: Apricot and Prune Marmalade
Ingredients: 2 pounds prunes.; 1/2 cup corn sirup.; 1/2 pound dried apricots.; 1/4 cup sugar.; Juice and rind of 1 orange.

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

3110Calories

24 gProtein

827 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories3110 kcal

Protein24 g

Carbohydrates827 g

Fiber74 g

Sugars581 g

Total Fat4.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium145 mg

Potassium7874 mg

Calcium532 mg

Iron11 mg

Magnesium418 mg

Phosphorus724 mg

Zinc5.2 mg

Copper2.9 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C113 mg

Vitamin A499 mcg

Vitamin E7.4 mg

Vitamin K542 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)20 mg

Folate88 mcg

Choline103 mg

Caffeine0 mg

Water645 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 PRUNE MARMALADE. 2 pounds prunes. iL cup corn sirup. il pound dried apricots. 54 cup sugar. Juice and rind of 1 orange.

Cook this with the app: pantry check, scaling, and the assistant.