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Stewed Apricots
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
552Calories
1 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein1.1 g
Carbohydrates142 g
Fiber1.5 g
Sugars141 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium198 mg
Calcium18 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A73 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.8 mcg
Choline2.1 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 162. The excerpt below is the record exactly as published.
Stewed Apricots Soak half a pound of apricots over night, in three cupfuls of cold water. In the morning drain them and put the water on the range with two cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.