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Peach and Apricot Jams
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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
180Calories
0 gProtein
46 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories180 kcal
Protein0.2 g
Carbohydrates46 g
Sugars42 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium93 mg
Calcium3.5 mg
Iron0.3 mg
Magnesium3.3 mg
Phosphorus7.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A32 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.2 mcg
Water0.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 3. The excerpt below is the record exactly as published.
PEACH AND APRICOT JAMS. pound of sugar to every pound of juice. Boil for Take very ripe Imit. Peel the peaches, (or about twenty mmutes, till it jellies. Drop some plunge in boiling water a moment, to make the on a cold plate; if it sets soon it is done, skin come off easy). Cut in small pieces. For CRABAPPLE JELLY may be made in the each pint of pulp take twelve ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.