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Apricot Salad
From The Cook County cook book, 1912
Serves 1
Versatile; can use other fruits like bananas or peaches.
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
183Calories
4 gProtein
37 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein3.6 g
Carbohydrates37 g
Fiber1.4 g
Sugars13 g
Total Fat3.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium280 mg
Potassium458 mg
Calcium22 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus85 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A52 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate50 mcg
Choline6.6 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 300. The excerpt below is the record exactly as published.
APRICOT SALAD. — Peel and split ripe apricots and serve on lettuce with salad dressing made without mustard and with lemon juice instead of vinegar. The cavities may be filled with mara- schino cherries and nuts
Cook this with the app: pantry check, scaling, and the assistant.