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Preserved Apricots
From Vegetarian cookery, 1891
Serves 3
Seal jars with paper brushed with egg white.
Presented as published in 1891. 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
655Calories
2 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein2.1 g
Carbohydrates167 g
Fiber3 g
Sugars165 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium395 mg
Calcium21 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A145 mcg
Vitamin E1.3 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline4.2 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 131. The excerpt below is the record exactly as published.
Gather the apricots quite dry, before they are too ripe ; pare as thin as possible ; divide them in halves, weigh, and lay them on dishes, the hollow part uppermost ; strew over them their weight of loaf sugar, finely powdered
Cook this with the app: pantry check, scaling, and the assistant.