Frozen Apricots
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Adjust sugar based on sweetness of apricots.
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
2106Calories
4 gProtein
411 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories2106 kcal
Protein3.7 g
Carbohydrates411 g
Fiber0.8 g
Sugars405 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Cholesterol162 mg
Sodium65 mg
Potassium273 mg
Calcium134 mg
Iron0.4 mg
Magnesium24 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water1071 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 14. The excerpt below is the record exactly as published.
FROZEN apricots can be given any time of year by using fruit that has been canned or preserved. Cut in very small pieces one can of apricots, add a quart of water and two cups of sugar and freeze. When partly frozen add two-thirds of a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.