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To Stew Dried Apricots
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
53Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein0.8 g
Carbohydrates14 g
Fiber1.6 g
Sugars12 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium257 mg
Calcium14 mg
Iron0.6 mg
Magnesium7.5 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A40 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.9 mcg
Choline3.1 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 42. The excerpt below is the record exactly as published.
To Stew Dried Apricots. — Wash the apricots, let them soak several hours in cold water, put them to cook in the water in which they soaked
Cook this with the app: pantry check, scaling, and the assistant.