Recipes

Stewed Dried Apricots

Recipe No. 203 from the U.S. Army's WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fruit

Serves 100 servings.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 203 from the U.S. Army’s WWII cookbook — Fruits. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Apricots, dried — 7 pounds
  • Water, cold — 2 gallons (8 No. 56 dippers)
  • Sugar, granulated — 3 pounds (1½ No. 56 dippers)

Directions

  1. Wash apricots. Cover with cold water; soak 2 hours.
  2. Heat to boiling; reduce heat and simmer 30 minutes or until tender.
  3. Add sugar; continue cooking 5 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Apricots, dried — 9 oz Water, cold — 2½ cups Sugar, granulated — 3¾ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 203, Fruits. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.