Apricot Marmalade
From Raleigh recipe book, 1925
Presented as published in 1925. 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
6710Calories
6 gProtein
1735 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories6710 kcal
Protein6.3 g
Carbohydrates1735 g
Fiber12 g
Sugars1719 g
Total Fat6.3 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium68 mg
Potassium2226 mg
Calcium163 mg
Iron5.8 mg
Magnesium94 mg
Phosphorus133 mg
Zinc1.1 mg
Copper0.9 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A290 mcg
Vitamin E7 mg
Vitamin K5.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.6 mg
Folate58 mcg
Choline30 mg
Caffeine0 mg
Water1501 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 35. The excerpt below is the record exactly as published.
APRICOT MARMALADE Select the best dried apricots of the finest color, take one pound of these and soak for two days in four cupfuls of water. At the end of this time add one cupful of juice from a large can of pineapple, boil gently for one hour. Then add eight cupfuls of sugar and one large cupful of canned pineapple
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