Apricot Jam
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
3928Calories
13 gProtein
1004 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories3928 kcal
Protein13 g
Carbohydrates1004 g
Fiber18 g
Sugars989 g
Total Fat6.4 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium18 mg
Potassium2368 mg
Calcium127 mg
Iron4 mg
Magnesium93 mg
Phosphorus209 mg
Zinc1.9 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A871 mcg
Vitamin E8.1 mg
Vitamin K30 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate82 mcg
Choline25 mg
Caffeine0 mg
Water784 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 85. The excerpt below is the record exactly as published.
APRICOT JAM. INGREDIENTS. 2 lbs. of Apricots | 2 lbs. of best loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.