Apricot Conserve
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
34Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein0.5 g
Carbohydrates8.9 g
Fiber1 g
Sugars7.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium164 mg
Calcium7.6 mg
Iron0.4 mg
Magnesium4.4 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A26 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Choline2 mg
Caffeine0 mg
Water30 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 21. The excerpt below is the record exactly as published.
Apricot Conserve Ingredients : i Ib. dried apricots 3 pineapples i| qts. water i c. Sultana raisins sugar i c. water
Cook this with the app: pantry check, scaling, and the assistant.