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Stewed Apricots (Mishmush Matbook)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.2 g
Sugars0.9 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium26 mg
Calcium1.3 mg
Iron0 mg
Magnesium1 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline0.3 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 243. The excerpt below is the record exactly as published.
syrup of sugar and water, and after clearing it put in some apricots
Cook this with the app: pantry check, scaling, and the assistant.