Apricot Coufe
From The Wilson cook book, 1941
Mrs. GEORGE STRONACH.
Presented as published in 1941. 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
1343Calories
22 gProtein
288 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1343 kcal
Protein22 g
Carbohydrates288 g
Fiber7.8 g
Sugars264 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium2526 mg
Potassium1864 mg
Calcium708 mg
Iron2 mg
Magnesium121 mg
Phosphorus612 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C248 mg
Vitamin A197 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.1 mg
Folate138 mcg
Choline101 mg
Caffeine0 mg
Water1014 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 31. The excerpt below is the record exactly as published.
Apricot Coufe 1 can apricots Grated rind of 1 orange 4% cup orange juice 1 cup sugar 1% cup lemon 1 teaspoon vanilla 2 cups milk 4 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.