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Apricot Jelly
From Consult me, 1902
Serves 8
Other fruits can be jellied similarly.
Presented as published in 1902. 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
540Calories
5 gProtein
139 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories540 kcal
Protein5.3 g
Carbohydrates139 g
Fiber0 g
Sugars57 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium1851 mg
Calcium62 mg
Iron6.3 mg
Magnesium63 mg
Phosphorus157 mg
Zinc1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A633 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate4 mcg
Choline0 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 24. The excerpt below is the record exactly as published.
APRICOT JELLY.— Peel and stone 20 fine apricots. Grate them to a pulp, and put them into a pan with a small cupful of water, and 1 lb. of fine sugar. Add lemon juice, and stir in the white of one egg
Cook this with the app: pantry check, scaling, and the assistant.