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Apricot Jam
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
655Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein2.1 g
Carbohydrates167 g
Fiber3 g
Sugars165 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium395 mg
Calcium22 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A145 mcg
Vitamin E1.3 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline4.2 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 24. The excerpt below is the record exactly as published.
a spoonful of water, and skim it well. Then put in the pulp of the apricots ; simmer a quarter of an hour over a slow fire, and stir gently all the time. Pour into shallow flat glasses, turn them out upon glass plates, put them into a stove and turn once a day till dry. APRICOT JAM.— Pare the ri- pest apricots, and cut them thin. Infuse them in an earthen pan till they are tender and dry. To i lb. of apricots, put i lb. of refined sugar
Cook this with the app: pantry check, scaling, and the assistant.