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Apricots in Jelly
From The art of German cooking and baking, 1922
Serves 16
Presented as published in 1922. 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
600Calories
4 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories600 kcal
Protein4.2 g
Carbohydrates155 g
Fiber0 g
Sugars85 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium1575 mg
Calcium53 mg
Iron5.4 mg
Magnesium54 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A538 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 161. The excerpt below is the record exactly as published.
APRICOTS IN JELLY. 2 lbs. of nice, large apricots 1 pt. of water 1 lb. of small apricots Brandy paper 3 lbs. of sugar
Cook this with the app: pantry check, scaling, and the assistant.