Stewed Apricots
From Simple cooking of wholesome food for the farm home, 1913
Soaking prevents tough skin.
Presented as published in 1913. 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
386Calories
5 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein5.4 g
Carbohydrates101 g
Fiber12 g
Sugars89 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium1864 mg
Calcium86 mg
Iron4.3 mg
Magnesium50 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A290 mcg
Vitamin E6.9 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.2 mg
Folate14 mcg
Choline22 mg
Caffeine0 mg
Water343 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 18. The excerpt below is the record exactly as published.
Stewed Apricots. — Soak one pound dried apricots for several hours in cold water
Cook this with the app: pantry check, scaling, and the assistant.