Apricot Butter
From Science of food & cookery, 1921
This boiling ensures complete sterilization for better keeping qualities.
Presented as published in 1921. 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
3521Calories
62 gProtein
863 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories3521 kcal
Protein62 g
Carbohydrates863 g
Fiber295 g
Sugars518 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat12 g
Cholesterol0 mg
Sodium795 mg
Potassium9859 mg
Calcium342 mg
Iron45 mg
Magnesium822 mg
Phosphorus1926 mg
Zinc2.9 mg
Copper2.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C850 mg
Vitamin A1812 mcg
Vitamin E0.6 mg
Vitamin K20 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)3.7 mg
Niacin (B3)42 mg
Folate396 mcg
Choline215 mg
Caffeine0 mg
Water2065 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 146. The excerpt below is the record exactly as published.
cupful of sugar to 12 cupfuls of fruit pulp should be used if sweet butter is desired; but the following recipe, if followed, will give a butter which has a sweetness and flavor that are greatly relished, without the use of sugar. APRICOT BUTTER
Cook this with the app: pantry check, scaling, and the assistant.