Frozen Apricots
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
2772Calories
16 gProtein
464 gCarbs
105 gFat
Full nutrition (33 nutrients)
Calories2772 kcal
Protein16 g
Carbohydrates464 g
Fiber0.8 g
Sugars443 g
Total Fat105 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium70 mg
Potassium810 mg
Calcium511 mg
Iron0.6 mg
Magnesium66 mg
Phosphorus426 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.9 mcg
Vitamin C4 mg
Vitamin A919 mcg
Vitamin E3.4 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate18 mcg
Choline80 mg
Caffeine0 mg
Water1267 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
FROZEN APRICOTS. BY MKS. M. S. QUAY. (Wife of Senator from Pennsylvania.) »NB can of apricots, a generous pint of sugar, a quart of water, a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.