Preserving Apricots
From Hilda's diary of a Cape housekeeper, 1902
Halve apricots and remove stones for better preservation.
Presented as published in 1902. 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
4645Calories
0 gProtein
1202 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories4645 kcal
Protein0 g
Carbohydrates1202 g
Fiber0 g
Sugars1204 g
Total Fat3.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium55 mg
Potassium38 mg
Calcium55 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1418 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 20. The excerpt below is the record exactly as published.
Preserving Apricots. — There are so many apricots this year that I shall preserve as many as possible — for this is the month for them — and plums also. I find it best to make a syrup of equal proportions of sugar and water — say 6 40 SUCCESSFUL PRESERVING-. STRAWBERRIES Ja7i. cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.