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Apricot Jelly
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 12. The excerpt below is the record exactly as published.
Apricot Jelly Peel almost ripe apricots; place in porcelain kettle and nearly cover with water; boil until perfectly done. Strain, and add one measure of sugar
Cook this with the app: pantry check, scaling, and the assistant.