Apricot Marmalade

Name: Apricot Marmalade
Ingredients: Five pounds apricots, pitted and peeled; three and one-half pounds fine sugar; one-half pound blanched almonds, chopped very fine

From Council cook book, 1908

Delicious with ice cream or whipped cream.

Presented as published in 1908. 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

8514Calories

80 gProtein

1882 gCarbs

127 gFat

Full nutrition (34 nutrients)

Calories8514 kcal

Protein80 g

Carbohydrates1882 g

Fiber74 g

Sugars1804 g

Total Fat127 g

Saturated Fat9.2 g

Monounsaturated Fat76 g

Polyunsaturated Fat30 g

Omega-30 g

Cholesterol0 mg

Sodium41 mg

Potassium7568 mg

Calcium921 mg

Iron18 mg

Magnesium844 mg

Phosphorus1613 mg

Zinc12 mg

Copper4.2 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C227 mg

Vitamin A2177 mcg

Vitamin E78 mg

Vitamin K75 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)22 mg

Folate304 mcg

Choline182 mg

Caffeine0 mg

Water1970 g

As published

This recipe was extracted from Council cook book (1908), page 55. The excerpt below is the record exactly as published.

Apricot Marmalade. Five pounds apricots, pitted and peeled ; three and one-half pounds fine sugar; one-half pound blanched almonds, chopped very fine

Cook this with the app: pantry check, scaling, and the assistant.