Dried Apricot Pie

Name: Dried Apricot Pie
Ingredients: one-third dried apricots; two-thirds dried apples or peaches; add sugar to sweeten

From Healthful cookery, 1904

Presented as published in 1904. 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

256Calories

3 gProtein

66 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories256 kcal

Protein2.9 g

Carbohydrates66 g

Fiber6.5 g

Sugars16 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium6.9 mg

Potassium867 mg

Calcium30 mg

Iron2.9 mg

Magnesium31 mg

Phosphorus84 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C6.4 mg

Vitamin A69 mcg

Vitamin E1.3 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate2.5 mcg

Choline4 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 74. The excerpt below is the record exactly as published.

Dried Apricot Pie. — Stew together one-third dried apricots and two-thirds dried apples or peaches. When soft, rub through a colander, add sugar to sweeten

Cook this with the app: pantry check, scaling, and the assistant.