Apricot Marmalade

Name: Apricot Marmalade
Ingredients: One pound dried apricots; 4 cups water; 1 cup canned pineapple juice; 8 cups sugar; 1 cup canned pineapple, cut in dice

From Grange cook book and household guide, 1940

Banche K. Ferguson, Ferguson Grange.

Presented as published in 1940. 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

6781Calories

7 gProtein

1753 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories6781 kcal

Protein7.4 g

Carbohydrates1753 g

Fiber14 g

Sugars1737 g

Total Fat6.5 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium72 mg

Potassium2543 mg

Calcium202 mg

Iron6.7 mg

Magnesium136 mg

Phosphorus145 mg

Zinc1.4 mg

Copper1.1 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C97 mg

Vitamin A295 mcg

Vitamin E8.5 mg

Vitamin K5.7 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.2 mg

Folate55 mcg

Choline32 mg

Caffeine0 mg

Water1726 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 26. The excerpt below is the record exactly as published.

APRICOT MARMALADE One pound dried apricots soaked 2 days in 4 cups water; at the end of 44 this time add 1 cup canned pineapple juice and cook gently for 1 hour. Then add 8 cups sugar and 1 cup canned pineapple, cut in dice

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