vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple and Apricot Jam
From The Landmarks club cook book, 1903
Serves 6
Recipe by Mrs. James H. Sturtevant, San Francisco.
Presented as published in 1903. 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
656Calories
4 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein3.6 g
Carbohydrates167 g
Fiber5.6 g
Sugars160 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.3 mg
Potassium672 mg
Calcium41 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus58 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A220 mcg
Vitamin E2 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate34 mcg
Choline10 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 116. The excerpt below is the record exactly as published.
PINEAPPLE AND APRICOT JAM. Three pounds apricots, pitted and peeled ; one pint chopped pineapple ; three-quarters pound sugar to each pound of apri- cots; one pound of sugar to each pint of pineapple
Cook this with the app: pantry check, scaling, and the assistant.