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Apricot Jam or Marmalade, 3
From Cookery for every household, 1914
Serves 9
A few of the kernels may be blanched and added.
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
679Calories
3 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein2.8 g
Carbohydrates173 g
Fiber4 g
Sugars170 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.5 mg
Potassium526 mg
Calcium30 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A194 mcg
Vitamin E1.8 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate18 mcg
Choline5.6 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 753. The excerpt below is the record exactly as published.
Apricot Jam or Marmalade, 3 4 lbs. apricots. I 3 lbs. sugar. 1 gill water
Cook this with the app: pantry check, scaling, and the assistant.