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Apricot Marmalade
From Delta Gamma cook book, 1922
Serves 12
Cover with paraffin.
Presented as published in 1922. 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
725Calories
7 gProtein
161 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein6.7 g
Carbohydrates161 g
Fiber7.2 g
Sugars153 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium647 mg
Calcium105 mg
Iron1.4 mg
Magnesium74 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A137 mcg
Vitamin E6.2 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate47 mcg
Choline21 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.
Apricot Marmalade Halve and stone three and one-half pounds apricots, add three and one-half pounds sugar, pulp and grated rind of six oranges, the pulp having been put through the meat grinder. Cook until thick about one hour and a half or more, stirring often to prevent scorch- ing. When done add one-half pound blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.