Apricot Jam
From The St. Mungo cookery book, 1904
Miss Irvine, 65 Morningside Pk., Edin.
Presented as published in 1904. 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
9503Calories
11 gProtein
2460 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories9503 kcal
Protein11 g
Carbohydrates2460 g
Fiber24 g
Sugars2441 g
Total Fat8.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium116 mg
Potassium3793 mg
Calcium252 mg
Iron9.7 mg
Magnesium126 mg
Phosphorus227 mg
Zinc1.5 mg
Copper1.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A581 mcg
Vitamin E14 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.3 mg
Folate27 mcg
Choline44 mg
Caffeine0 mg
Water2577 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 68. The excerpt below is the record exactly as published.
APRICOT JAM. 2 lbs. dried apricots soak in 2 quarts of water for 24 to 30 hours. Then cut fruit in quarters and simmer gently till all is tender. Add 5 lbs. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.