Apricot Conserve
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
9263Calories
71 gProtein
2184 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories9263 kcal
Protein71 g
Carbohydrates2184 g
Fiber80 g
Sugars2085 g
Total Fat83 g
Saturated Fat5.7 g
Monounsaturated Fat45 g
Polyunsaturated Fat17 g
Cholesterol0 mg
Sodium68 mg
Potassium8734 mg
Calcium852 mg
Iron19 mg
Magnesium650 mg
Phosphorus1358 mg
Zinc9.7 mg
Copper3.6 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C538 mg
Vitamin A2616 mcg
Vitamin E25 mg
Vitamin K90 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate323 mcg
Choline92 mg
Caffeine0 mg
Water2780 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.
Apricot Conserve—6 pounds apricots, 4 pounds sugar, 3 lemons, 1 orange, 1 cup almonds
Cook this with the app: pantry check, scaling, and the assistant.