vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricots, To Dry (another way)
From Cassell's dictionary of cookery, 1892
Serves 6
Keep in a dry place.
Presented as published in 1892. 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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates5 g
Sugars5 g
Total Fat0 g
Sodium0.1 mg
Potassium0.1 mg
Calcium0.1 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 169. The excerpt below is the record exactly as published.
Apricots, To Dry (another way).— Wipe gently, stone, and halve some fine apricots, which must be sound and not very ripe. Weigh them, place them in a single layer in a large dish, strew their- weight in sifted white sugar
Cook this with the app: pantry check, scaling, and the assistant.