vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Apricots
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
48Calories
1 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.7 g
Carbohydrates13 g
Fiber1.5 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4 mg
Potassium234 mg
Calcium13 mg
Iron0.5 mg
Magnesium6.8 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate1.7 mcg
Choline2.8 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 108. The excerpt below is the record exactly as published.
STEWED APRICOTS CHEESE OMELET BUTTERED TOAST COFFEE Cheese Omelet Make an Omelet according to directions given in L 69, p 125 — 4 eggs, 4 t butter, j/4 t salt, pepper, % c hot water. Just before removing from the pan sprinkle with 4 T grated cheese, fold over and serve. Or the cheese may be added to the yolks of the eggs and cooked with the Omelet. Stewed Apricots Wash y2 pound dried apricots well and cover with water
Cook this with the app: pantry check, scaling, and the assistant.