Stewed Dried and Evaporated Apples, Apricots, and Peaches
From Manual for army cooks, 1896
Dried peaches require more washing and rubbing than other fruits.
Presented as published in 1896. 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
419Calories
0 gProtein
108 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories419 kcal
Protein0.4 g
Carbohydrates108 g
Fiber2.1 g
Sugars105 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium135 mg
Potassium75 mg
Calcium31 mg
Iron0.2 mg
Magnesium7.6 mg
Phosphorus6.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.9 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 68. The excerpt below is the record exactly as published.
STEWED DRIED AND EVAPORATED APPLES, APRI- COTS, AND PEACHES. Wash them thoroughly and soak them over night in the water (cohl) they are to be cooked in, using only enough water to cover them
Cook this with the app: pantry check, scaling, and the assistant.