Apricot Jam
From The Samaritan cookery book, 1903
A. J. S
Presented as published in 1903. 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
4773Calories
6 gProtein
1237 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories4773 kcal
Protein5.8 g
Carbohydrates1237 g
Fiber12 g
Sugars1223 g
Total Fat4.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium30 mg
Potassium1990 mg
Calcium104 mg
Iron4.9 mg
Magnesium59 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A290 mcg
Vitamin E7.1 mg
Vitamin K5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water435 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 73. The excerpt below is the record exactly as published.
APRICOT JAM. 1 lb. dried apricots. | 2J lbs. sugar Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.