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Stewed Apricots
From Vegetarian cookery, 1891
Serves 2
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
744Calories
8 gProtein
193 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories744 kcal
Protein8 g
Carbohydrates193 g
Fiber0.2 g
Sugars57 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium3013 mg
Calcium102 mg
Iron10 mg
Magnesium104 mg
Phosphorus255 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A1013 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate16 mcg
Choline2.6 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 93. The excerpt below is the record exactly as published.
Stewed Apricots. Cut eight unripe apricots into quarters ; put them into a pan with four ounces of powdered sugar, the juice of a lemon, and a little water
Cook this with the app: pantry check, scaling, and the assistant.