vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Soup of Dried Apricots
From The Landmarks club cook book, 1903
Serves 4
Recipe by Mrs. H. E. Kiessiiaukr.
Presented as published in 1903. 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
8Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (6 nutrients)
Calories8.3 kcal
Protein1.6 g
Carbohydrates0.4 g
Total Fat0 g
Riboflavin (B2)0.1 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 15. The excerpt below is the record exactly as published.
SOUP OF DRIED APRICOTS. ■ Wash in warm water dried apricots or peaches, boil them for one or two hours, strain soup; add sugar to taste; cut stiff baked custard in little squares and let them come to a boiling in the strained soup, or use instead custard squares farina. Boil farina with sugar in milk till it stiffens under constant stirring to prevent burning to the stew-pan ; take from stove for two minutes, stir in two well beaten whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.