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Apricot Marmalade
From Handbook of practical cookery, 1886
Serves 9
Presented as published in 1886. 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
776Calories
3 gProtein
198 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories776 kcal
Protein2.8 g
Carbohydrates198 g
Fiber4 g
Sugars195 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.8 mg
Potassium526 mg
Calcium28 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A194 mcg
Vitamin E1.8 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate18 mcg
Choline5.6 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 163. The excerpt below is the record exactly as published.
Apricot Marmalade. — Four pounds of apricots, three pounds and one-half of lump sugar
Cook this with the app: pantry check, scaling, and the assistant.