Apricot Pie
From The practical cookbook, 1917
Presented as published in 1917. 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
50Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories50 kcal
Protein0.8 g
Carbohydrates13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium291 mg
Calcium9.6 mg
Iron1 mg
Magnesium10 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.8 mcg
Water25 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.
Apricot pie. Use stewed dried apricots, sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.