Apricots
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
605Calories
6 gProtein
150 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein6.4 g
Carbohydrates150 g
Fiber9.1 g
Sugars142 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium34 mg
Potassium1186 mg
Calcium88 mg
Iron1.8 mg
Magnesium55 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A435 mcg
Vitamin E4 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate41 mcg
Choline13 mg
Caffeine0 mg
Water1337 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 11. The excerpt below is the record exactly as published.
Apricots Ingredients : i Ib. apricots i qt. water | c. sugar
Cook this with the app: pantry check, scaling, and the assistant.