Stewed Apricots
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
313Calories
6 gProtein
75 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein6.3 g
Carbohydrates75 g
Fiber9 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.7 mg
Potassium1165 mg
Calcium59 mg
Iron1.8 mg
Magnesium45 mg
Phosphorus103 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A432 mcg
Vitamin E4 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate40 mcg
Choline13 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 27. The excerpt below is the record exactly as published.
Stewed Apricots 2 C. apricots — cook slowly in the juice in which they were soaked. "When almost tender, add about 2 T. of sugar
Cook this with the app: pantry check, scaling, and the assistant.