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Suedoise d’Abricots
From The new century cookery book, 1901
Serves 7
Serve warm.
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
586Calories
7 gProtein
128 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein6.6 g
Carbohydrates128 g
Fiber0.6 g
Sugars46 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium136 mg
Potassium1617 mg
Calcium108 mg
Iron6.3 mg
Magnesium61 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A543 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate3.4 mcg
Choline0 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 445. The excerpt below is the record exactly as published.
Suedoise d’Abricots. — Choose twelve large apricots, halve them, remove stones, and blanch the kernels ; make a syrup with ^ lb. loaf sugar and f pint water. Put in the apricots whilst the syrup boils, add a small glass of cura9oa, and allow it to simmer for a few minutes ; drain the fruit on a hair sieve ; cut a cork-shaped piece of bread about three inches long, also twenty-four round slices
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