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Apricot Jam
From Mary Jane's cook book, 1916
Serves 15
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
750Calories
1 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories750 kcal
Protein0.7 g
Carbohydrates194 g
Fiber1.6 g
Sugars193 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium253 mg
Calcium17 mg
Iron0.7 mg
Magnesium8.5 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A39 mcg
Vitamin E0.9 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.8 mcg
Choline3 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 87. The excerpt below is the record exactly as published.
APRICOT JAM. Dried apricots, 2 pounds. Water, 4 pints. Sugar, 6 pounds.
Cook this with the app: pantry check, scaling, and the assistant.