Golden Glow (Apricot Jam)
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
1837Calories
11 gProtein
471 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1837 kcal
Protein11 g
Carbohydrates471 g
Fiber27 g
Sugars444 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.8 mg
Potassium2065 mg
Calcium441 mg
Iron1.4 mg
Magnesium113 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C579 mg
Vitamin A157 mcg
Vitamin E2.3 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate328 mcg
Choline92 mg
Caffeine0 mg
Water972 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 39. The excerpt below is the record exactly as published.
GOLDEN GLOW (APRICOT JAM.) MRS. SIMON BAMBERGER. -Seald one peck of apricots to remove the skins and cut in half, six oranges cut in cubes. For one pound of this mixture, take three-fourths pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.