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Apricot Paste
From The household cook book, 1902
Serves 10
Presented as published in 1902. 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
232Calories
2 gProtein
60 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories232 kcal
Protein2.2 g
Carbohydrates60 g
Sugars23 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium840 mg
Calcium28 mg
Iron2.9 mg
Magnesium29 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A287 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1.8 mcg
Water3.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 371. The excerpt below is the record exactly as published.
APRICOT PASTE — Use ripe apricots; put them in a preserving pan with a little sugar, and place them on the side of the range to re- duce them to a paste; rub them through a hair sieve, allow ^ lb. sugar to 1 lb, pulp
Cook this with the app: pantry check, scaling, and the assistant.