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Apricot Jam or Marmalade, 1
From Cookery for every household, 1914
Serves 2
It must be stirred very carefully, and the time required will be from 30 to 60 minutes.
Presented as published in 1914. 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
545Calories
3 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories545 kcal
Protein3.2 g
Carbohydrates138 g
Fiber4.5 g
Sugars134 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium590 mg
Calcium31 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 752. The excerpt below is the record exactly as published.
Apricot Jam or Marmalade, 1 To each pound of apricots (weighed after stoning), allow | lb. preserving sugar.
Cook this with the app: pantry check, scaling, and the assistant.