Apricot Dainty
From A text-book of cooking, 1915
Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice.
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
520Calories
13 gProtein
124 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein13 g
Carbohydrates124 g
Fiber6.5 g
Sugars114 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium11 mg
Potassium1029 mg
Calcium48 mg
Iron2.4 mg
Magnesium28 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A160 mcg
Vitamin E3.8 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate7.5 mcg
Choline12 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 47. The excerpt below is the record exactly as published.
APRICOT DAINTY 1 cupful dried apricots J cupful powdered sugar 3 egg whites
Cook this with the app: pantry check, scaling, and the assistant.