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Stewed Apricots
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
193Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein1.4 g
Carbohydrates50 g
Fiber2.9 g
Sugars47 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium10 mg
Potassium468 mg
Calcium27 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A73 mcg
Vitamin E1.7 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.4 mcg
Choline5.6 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Stewed Apricots. — Wash one pound dried apricots carefully, taking each piece in the fingers. Put them into a pan with three cups water, and soak two hours or over night. Then cover them and stand them over a moderate fire. Let them come to a boil, and cook gently ten minutes. Add half cup sugar
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