Apricot Jelly
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
892Calories
1 gProtein
230 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein0.6 g
Carbohydrates230 g
Fiber0.8 g
Sugars230 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium108 mg
Calcium7.5 mg
Iron0.3 mg
Magnesium4.7 mg
Phosphorus9.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 20. The excerpt below is the record exactly as published.
APRICOT JELLY Place a tin of apricots in a pan with half a pound of sugar and allow them to boil; strain oflP the syrup ; take out the kernels and remove the skin from the apricots ; allow to cool ; add to a pint of the syrup half a box of gelatine dissolved in a little water
Cook this with the app: pantry check, scaling, and the assistant.