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Apricot Pie
From Harper's cook book encyclopædia, 1902
Serves 2
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
496Calories
3 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories496 kcal
Protein3.2 g
Carbohydrates125 g
Fiber4.5 g
Sugars121 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.3 mg
Potassium589 mg
Calcium30 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 284. The excerpt below is the record exactly as published.
Apricot Pie. — Pare, stone, and halve the apricots. Place them in a pie-dish, piling them high in the middle. Strew over them a little sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.