Frozen Apricots
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
3031Calories
16 gProtein
380 gCarbs
169 gFat
Full nutrition (33 nutrients)
Calories3031 kcal
Protein16 g
Carbohydrates380 g
Fiber16 g
Sugars348 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.3 g
Cholesterol482 mg
Sodium136 mg
Potassium2329 mg
Calcium375 mg
Iron3.3 mg
Magnesium99 mg
Phosphorus393 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A953 mcg
Vitamin E5.8 mg
Vitamin K33 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate19 mcg
Choline17 mg
Caffeine0 mg
Water1407 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.
FROZEN APRICOTS 1 qt. canned apricots 1 pt. whipping cream 1% c. sugar 1 c. water
Cook this with the app: pantry check, scaling, and the assistant.