Apricot Charlotte à la Francaise
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This dish is suitable for serving with puddings.
Presented as published in 1880. 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
1192Calories
7 gProtein
293 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1192 kcal
Protein6.7 g
Carbohydrates293 g
Fiber14 g
Sugars235 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium4.8 mg
Potassium1538 mg
Calcium112 mg
Iron3.4 mg
Magnesium71 mg
Phosphorus138 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C130 mg
Vitamin A465 mcg
Vitamin E4.9 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate75 mcg
Choline25 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 21. The excerpt below is the record exactly as published.
apricot Charlotte h, la Francaise : — “ About a dozen not over ripe apricots cut into quarters, skinned, and the kernels taken from the stones, should | be placed in a saucepan with a pound i pot of apricot marmalade, the whole to j be tossed over a stove fire until the pieces i of apricot are just barely warmed j through ; and with this preparation fill 1 a lined Charlotte- mould — brioche being used for the purpose instead of bread. When the Charlotte is turned out on to its dish, pour some honey diluted with a liqueur called ratafia d' abricot
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Cook this with the app: pantry check, scaling, and the assistant.