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Frozen Apricots
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Delicious without the cream. Other fruits can be used.
Presented as published in 1884. 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
693Calories
4 gProtein
116 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein3.9 g
Carbohydrates116 g
Fiber0.2 g
Sugars111 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium18 mg
Potassium202 mg
Calcium128 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus107 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C1 mg
Vitamin A230 mcg
Vitamin E0.8 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.4 mcg
Choline20 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 216. The excerpt below is the record exactly as published.
Frozen Apricots. — Cut one can of apricots into small pieces, add one pint of sugar and one quart of water. When the sugar is dissolved, freeze. When parth^ frozen add, if you like, one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.