vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Apricot Marzipan
From Cookery for every household, 1914
Serves 10
Marzipan may be coloured.
Presented as published in 1914. 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
338Calories
6 gProtein
53 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories338 kcal
Protein6.3 g
Carbohydrates53 g
Fiber2.6 g
Sugars49 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.8 mg
Potassium296 mg
Calcium56 mg
Iron0.9 mg
Magnesium60 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate11 mcg
Choline0.8 mg
Caffeine0.1 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 981. The excerpt below is the record exactly as published.
Apricot Marzipan 1 lb. granulated sugar. \ gill water. | lb. apricot puree. | lb. ground almonds. J tea-sp. cream of tar- tar. Glace icing. Chopped pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.