Apricot Cream

Name: Apricot Cream
Ingredients: ½ pint of cream; ½ pint (or more) apricot puree; A gill of water, or syrup from apricots; 4 oz. of gelatine; Lemon juice to taste; Castor sugar to taste

From Domestic and economical cookery recipes, 1897

All fruit creams can be made similarly.

Presented as published in 1897. 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

1297Calories

105 gProtein

35 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1297 kcal

Protein105 g

Carbohydrates35 g

Fiber4.7 g

Sugars22 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.2 g

Cholesterol241 mg

Sodium273 mg

Potassium858 mg

Calcium236 mg

Iron2.2 mg

Magnesium63 mg

Phosphorus232 mg

Zinc1.2 mg

Copper2.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A227 mcg

Vitamin E2.1 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate55 mcg

Choline50 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 58. The excerpt below is the record exactly as published.

APRICOT CREAM. INGREDIENTS. 4 pint of cream 4 pint (or more) apricot puree A gill of water, or syrup from apricots 4 oz. of gelatine Lemon juice to taste

Cook this with the app: pantry check, scaling, and the assistant.