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Abricots a la Parisienne
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.6 kcal
Protein0 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.3 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.6 mg
Sodium1 mg
Potassium2.5 mg
Calcium1.6 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water0.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 441. The excerpt below is the record exactly as published.
ABRICOTS A LA PARISIENNE Poach the halved apricots in vanilla-flavoured syrup. Cool them and drain them ; and reconstruct the apricots by joining the halves together with a piece of vanilla ice-cream, the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.