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Apricot Marmalade
From Modern cookery, in all its branches, 1884
Serves 3
Can be made using greengage or Mogul plum marmalade recipes.
Presented as published in 1884. 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
655Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein2.1 g
Carbohydrates167 g
Fiber3 g
Sugars165 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium395 mg
Calcium21 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A145 mcg
Vitamin E1.3 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline4.2 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 450. The excerpt below is the record exactly as published.
APRICOT MARMALADE. This may be made either by the receipt for greengage, or Mogul plum marmalade ; or the fruit may first be boiled quite tender, then rubbed through a sieve, and mixed with three-quarters of a pound of sugar to the pound of apricots
Cook this with the app: pantry check, scaling, and the assistant.