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Apricot Drink
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
601Calories
7 gProtein
144 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein7.2 g
Carbohydrates144 g
Fiber6.7 g
Sugars91 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium718 mg
Potassium501 mg
Calcium223 mg
Iron22 mg
Magnesium35 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A154 mcg
Vitamin E1.5 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate100 mcg
Choline13 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 390. The excerpt below is the record exactly as published.
APRICOT DRINK.— Peel a dozen apricots, take out the stones and pour on them a quart of boiling water; allow them to stand for 1 hour, then strain off the clear liquid and sweeten with % lb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.