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Apricot Jam or Marmalade, 2
From Cookery for every household, 1914
Serves 6
A few of the kernels may be blanched and added to the marmalade.
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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.1 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars4.8 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium18 mg
Calcium2.1 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 6 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, 2 Apricots. A little water. Preserving sugar. Take as many apricots as desired, wipe them, peel them, and cut them in halves, removing the stones. Then cut them in small pieces and weigh them. Put the prepared apricots into a preserving pan, and add to them an equal weight of sugar and about J pint of water to each 4 lbs. fruit.
Cook this with the app: pantry check, scaling, and the assistant.