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Apricot Butter

Name: Apricot Butter
Yield: 1 servings
Ingredients: 1/2 Cup Dried Apricots, Soaked and Drained; 2 Tablespoons Orange Juice; 1/2 Cup Ground Cocoanut; 1/2 Cup Chopped Nuts; 1 Tablespoon Lemon Juice; 1/2 Teaspoon Grated Lemon Rind; 1/2 Teaspoon Grated Orange Rind

From The bride's cook book, 1915

Serves 1

Makes 1 cup — enough for 30 sandwiches.

Presented as published in 1915. 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

539Calories

17 gProtein

48 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories539 kcal

Protein17 g

Carbohydrates48 g

Fiber12 g

Sugars31 g

Total Fat36 g

Saturated Fat2.7 g

Monounsaturated Fat23 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol0 mg

Sodium6 mg

Potassium1114 mg

Calcium223 mg

Iron3.9 mg

Magnesium211 mg

Phosphorus383 mg

Zinc2.4 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A80 mcg

Vitamin E20 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.8 mg

Folate48 mcg

Choline44 mg

Caffeine0 mg

Water141 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 96. The excerpt below is the record exactly as published.

APRICOT BUTTER Vz Cup Dried Apricots, Soaked and Drained 2 Tablespoons Orange Juice 1/2 Cup Ground Cocoanut 1/2 Cup Chopped Nuts 1 Tablespoon Lemon Juice Vz Teaspoon Grated Lemon Rfnd Yz Teaspoon Grated Orange Rind Pu

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