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Apricot Coupe
From The bride's cook book, 1915
Serves 1
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
585Calories
9 gProtein
60 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein8.9 g
Carbohydrates60 g
Fiber2.7 g
Sugars54 g
Total Fat35 g
Saturated Fat22 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.5 g
Cholesterol197 mg
Sodium135 mg
Potassium673 mg
Calcium265 mg
Iron1.3 mg
Magnesium36 mg
Phosphorus250 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C8.1 mg
Vitamin A547 mcg
Vitamin E2.2 mg
Vitamin K6.8 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate23 mcg
Choline59 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 107. The excerpt below is the record exactly as published.
cup (Vs can) of DEL MONTE Canned Apricots through the strainer. Cook 1 cup of sirup from the apricots, l^/^ cups of water, and V2 cup of sugar or corn sirup 5 minutes. Add apricots and freeze. APRICOT COUPE— Cut % cup (Vs can) of DEL MONTE Canned Apricots in small pieces, boil down the sirup from 1 can pf apricots until there is but % cup, add, and chill. After filling sherbet glasses with vanilla ice cream
Cook this with the app: pantry check, scaling, and the assistant.