vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Jam
From Magnet users cook book, 1920
Serves 6
Recipe from Mrs. Wm. Young, Dundalk, Ontario.
Presented as published in 1920. 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
580Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories580 kcal
Protein2.7 g
Carbohydrates150 g
Fiber5.9 g
Sugars145 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium402 mg
Potassium935 mg
Calcium48 mg
Iron2.2 mg
Magnesium26 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A145 mcg
Vitamin E3.5 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate6.8 mcg
Choline11 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 66. The excerpt below is the record exactly as published.
APRICOT JAM. ~ Three lbs. dried apricots, 1 teaspoon salt, 4 cups water, 3 cups sugar. Wash the apricots in warm water, put in a preserving kettle and cover with four cupfuls of water, Let stand 24 hours, then put on a slow fire and boil until tender. Add the sugar and salt; mash and boil for 30 minutes, or until thick. Put in jars and seal. To make fresh apricot jam, cut fruit in quarters, remove stones, use 3 cups water
Cook this with the app: pantry check, scaling, and the assistant.