Apricot Jam
From The Memorial Hall cook book, 1919
Recipe by Mrs. F. L. Miller.
Presented as published in 1919. 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
2837Calories
6 gProtein
728 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2837 kcal
Protein6.4 g
Carbohydrates728 g
Fiber9.1 g
Sugars721 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium54 mg
Potassium1203 mg
Calcium108 mg
Iron2.1 mg
Magnesium62 mg
Phosphorus104 mg
Zinc1 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A435 mcg
Vitamin E4 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate41 mcg
Choline13 mg
Caffeine0 mg
Water1810 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 50. The excerpt below is the record exactly as published.
Apricot Jam One lb. apricots, IV2 lbs. sugar, IV2 qts. water
Cook this with the app: pantry check, scaling, and the assistant.