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To Dry Apricots
From Modern cookery, in all its branches, 1884
Serves 2
A quick and easy method.
Presented as published in 1884. 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
873Calories
3 gProtein
223 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein3.2 g
Carbohydrates223 g
Fiber4.5 g
Sugars219 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.3 mg
Potassium591 mg
Calcium31 mg
Iron1 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 450. The excerpt below is the record exactly as published.
TO DRY APRICOTS. (A quick and easy method.') Wipe gently, split, and stone some fine apricots which are not over-ripe ; weigh, and arrange them evenly in a deep dish or bowl, and strew in fourteen ounces of sugar in fine powder, to each pound of fruit
Cook this with the app: pantry check, scaling, and the assistant.