vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Jelly
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
836Calories
20 gProtein
177 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein20 g
Carbohydrates177 g
Fiber2.7 g
Sugars143 g
Total Fat6.9 g
Saturated Fat3.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Cholesterol118 mg
Sodium166 mg
Potassium395 mg
Calcium199 mg
Iron1.6 mg
Magnesium28 mg
Phosphorus202 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A79 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate40 mcg
Choline23 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 97. The excerpt below is the record exactly as published.
APEICOT JELLY. 1 tin of apricots 1 pt. jelly i pt. boiled custard 2 ozs. gelatine Lemon Sugar
Cook this with the app: pantry check, scaling, and the assistant.