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Kaissavie (Stewed Apricots)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
950Calories
2 gProtein
244 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories950 kcal
Protein2.2 g
Carbohydrates244 g
Fiber3.2 g
Sugars241 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.9 mg
Potassium419 mg
Calcium23 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A154 mcg
Vitamin E1.4 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate14 mcg
Choline4.5 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 176. The excerpt below is the record exactly as published.
Kaissavie. (Stewed Apricots.) Put one and a half pounds of sugar in the same quan- tity of water, and boil till quite clear ; be sure to remove all scum. Then put in a dozen and a-half of apricots
Cook this with the app: pantry check, scaling, and the assistant.