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Abricots a la Colbert
From The new century cookery book, 1901
Serves 2
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
864Calories
12 gProtein
178 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein12 g
Carbohydrates178 g
Fiber3.1 g
Sugars65 g
Total Fat10 g
Saturated Fat5.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol113 mg
Sodium115 mg
Potassium640 mg
Calcium89 mg
Iron6.7 mg
Magnesium54 mg
Phosphorus219 mg
Zinc2 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C29 mg
Vitamin A168 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate247 mcg
Choline85 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 440. The excerpt below is the record exactly as published.
Abricots a la Colbert {Apricots, Colbert Style). — Preserved firm apricots (halves), drained, filled with rice cooked in milk and flavoured with vanilla, coated with reduced apricot marmalade, dipped m beaten egg, rolled in pulverised macaroons, fried slightly brown in clarified butter. Dished up on rounds of fried bread
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