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Apricot Cakes
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
387Calories
4 gProtein
100 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein3.7 g
Carbohydrates100 g
Fiber0 g
Sugars38 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium1399 mg
Calcium47 mg
Iron4.8 mg
Magnesium48 mg
Phosphorus119 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A479 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate3 mcg
Choline0 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 24. The excerpt below is the record exactly as published.
APRICOT CAKES. — Scald 1 lb, of ripe apricots, peel and take out the APR 2b APR stones as soon as you find the skin will come off. Beat them in a mortar to a pulp ; boil % lb. of refined sugar, with a spoonful of water
Cook this with the app: pantry check, scaling, and the assistant.