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Dried Apricot Conserve

Name: Dried Apricot Conserve
Yield: 3 servings
Ingredients: 1/2 Pound (1 2-3 Cups) Dried Apricots; 2 Cups Cold Water; 1 Cup Raisins; Juice 1 Lemon; 1 Orange; 1/2 Cup Nutmeats; 1 Cup Light Corn Syrup

From The bride's cook book, 1915

Serves 3

Makes 1.5 quarts.

Presented as published in 1915. 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

599Calories

4 gProtein

161 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories599 kcal

Protein3.9 g

Carbohydrates161 g

Fiber6.9 g

Sugars146 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium99 mg

Potassium927 mg

Calcium107 mg

Iron2.2 mg

Magnesium43 mg

Phosphorus100 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C55 mg

Vitamin A49 mcg

Vitamin E1.3 mg

Vitamin K3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate24 mcg

Choline12 mg

Caffeine0 mg

Water331 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.

DRIED APRICOT CONSERVE Yz Pound (1 2-3 Cups) Dried Aprleots 2 Cups Cold Water 1 Cup Raisins Juice 1 Lemon 1 Orange 1/2 Cup Nutmeats 1 Cup Light Corn Syrup

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