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Apricot Cups
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
780Calories
25 gProtein
136 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein25 g
Carbohydrates136 g
Fiber0.4 g
Sugars14 g
Total Fat16 g
Saturated Fat7.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol44 mg
Sodium1150 mg
Potassium633 mg
Calcium595 mg
Iron9.4 mg
Magnesium74 mg
Phosphorus519 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C2 mg
Vitamin A143 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate253 mcg
Choline45 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 23. The excerpt below is the record exactly as published.
Apricot Cups. One pint of milk, two and a half cups of flour, two eggs, one tablespoonful of melted butter, half a tea- 3° AMERICA spoonful of salt, two teaspoonfuls of baking-powder. Apricots as required
Cook this with the app: pantry check, scaling, and the assistant.