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Apricot Toast
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
257Calories
3 gProtein
39 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein3.5 g
Carbohydrates39 g
Fiber1.2 g
Sugars16 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Cholesterol0.8 mg
Sodium1618 mg
Potassium341 mg
Calcium85 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate21 mcg
Choline13 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 45. The excerpt below is the record exactly as published.
Apricot Toast Cut cold biscuits into slices one inch thick and fry in butter a golden brown. In the meantime turn the liquid from one can of apricots into a saucepan, add one tablespoon of powdered sugar and one wine glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.