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Apricot Jam
From Practical household cookery, 1891
Serves 15
Follow similar method for other jams.
Presented as published in 1891. 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
698Calories
3 gProtein
177 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories698 kcal
Protein3.4 g
Carbohydrates177 g
Fiber4.8 g
Sugars173 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.9 mg
Potassium630 mg
Calcium33 mg
Iron1 mg
Magnesium25 mg
Phosphorus56 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A232 mcg
Vitamin E2.2 mg
Vitamin K8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate22 mcg
Choline6.8 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 190. The excerpt below is the record exactly as published.
APRICOT JAM. Gut eight pounds of apricots into slices; put them in a basin with five pounds of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.