Apricot Charlotte
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
2235Calories
15 gProtein
557 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories2235 kcal
Protein15 g
Carbohydrates557 g
Fiber15 g
Sugars519 g
Total Fat6.3 g
Saturated Fat0.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium298 mg
Potassium1841 mg
Calcium220 mg
Iron4.9 mg
Magnesium86 mg
Phosphorus224 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A653 mcg
Vitamin E6.1 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate61 mcg
Choline19 mg
Caffeine0 mg
Water609 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 19. The excerpt below is the record exactly as published.
APRIOOT CHARLOTTES Butter a mould. Cut a stale loaf into fin- gers, and a round the size at the bottom of the mould ; fry them in butter and arrange them in the mould. Pare and stone a pound and a half of apricots ; boil them with one pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.