Apricot Conserve
From Canadian cook book, 1924
Presented as published in 1924. 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
7251Calories
66 gProtein
1559 gCarbs
123 gFat
Full nutrition (33 nutrients)
Calories7251 kcal
Protein66 g
Carbohydrates1559 g
Fiber63 g
Sugars1473 g
Total Fat123 g
Saturated Fat8.7 g
Monounsaturated Fat71 g
Polyunsaturated Fat26 g
Cholesterol0 mg
Sodium68 mg
Potassium7417 mg
Calcium873 mg
Iron22 mg
Magnesium746 mg
Phosphorus1497 mg
Zinc8.6 mg
Copper3.8 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A872 mcg
Vitamin E21 mg
Vitamin K15 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)21 mg
Folate52 mcg
Choline72 mg
Caffeine0 mg
Water1128 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 54. The excerpt below is the record exactly as published.
APRICOT CONSERVE. 3 lbs. dried apricots. 2 (1 lb.) tins sliced pineapple. 6 c. sugar. yi lb. almonds. 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.