Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds of apricots^ which mnst be very ripe^
- four pounds
- a pint of currant juice to a pound of sugar
- a pound of sugar
Directions
Cut very fine six pounds of apricots^ which mnst be very ripe^ and put them into a preserving- pan; break the stones^ take out the kernels, blanch them, add them to the apricots ; pound four pounds and a half of sugar, and mix it with your apricots ; put your preserving-pan on a clear fire, and stir your fruit to prevent its sticking to the pan ; as the apricots boil, crush them fine till it is a marmalade ; when done enough, put it into pots as before.
CUJftBANT JELLY.
Clarify your sugar, and put a pint of currant juice to a pound of sugar ; let it boil up twice, pass it through a tamis, and put it in your pots. The sugar must be boiled first to the grande lisse.