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Apricot Marmalade
From Cassell's dictionary of cookery, 1892
Serves 16
Time to boil with the sugar is twenty minutes. Sufficient for four or five jars.
Presented as published in 1892. 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
690Calories
6 gProtein
179 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories690 kcal
Protein5.6 g
Carbohydrates179 g
Sugars85 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium2100 mg
Calcium70 mg
Iron7.2 mg
Magnesium72 mg
Phosphorus178 mg
Zinc1.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A718 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate4.5 mcg
Water8.5 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 164. The excerpt below is the record exactly as published.
Apricot Marmalade. — Peel, quarter, and stone foui' pounds of ripe apricots, and put them into a preserving-pan, without either water or sugar, and let them boil gently, stir- ring continually, until the fruit is reduced to a pulp. Then add three pounds of sugar, and a few of the kernels
Cook this with the app: pantry check, scaling, and the assistant.