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Apricot Jelly
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
607Calories
10 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein9.7 g
Carbohydrates150 g
Fiber5.9 g
Sugars145 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium28 mg
Potassium935 mg
Calcium50 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A145 mcg
Vitamin E3.5 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate9.2 mcg
Choline14 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.
APRICOT JELLY. 1 lb. dried apricots. 2 tbls. gelatine. 1 cup sugar. 1/2 cup cold water
Cook this with the app: pantry check, scaling, and the assistant.