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Frozen Apricots
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
562Calories
4 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein3.9 g
Carbohydrates149 g
Fiber0 g
Sugars84 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium78 mg
Potassium1469 mg
Calcium63 mg
Iron5 mg
Magnesium51 mg
Phosphorus125 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A502 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate3.2 mcg
Choline0 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 42. The excerpt below is the record exactly as published.
FROZEN APRICOTS 1 Quart Can Apricots Water 2 Cups Corn Syrup
Cook this with the app: pantry check, scaling, and the assistant.