vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Cream
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
935Calories
11 gProtein
112 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories935 kcal
Protein11 g
Carbohydrates112 g
Fiber4.7 g
Sugars97 g
Total Fat53 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.1 g
Cholesterol178 mg
Sodium23 mg
Potassium958 mg
Calcium268 mg
Iron1.1 mg
Magnesium50 mg
Phosphorus263 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C24 mg
Vitamin A667 mcg
Vitamin E3.6 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate28 mcg
Choline46 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 67. The excerpt below is the record exactly as published.
Apricot Cream. Half pint of apricot puree, \ pint whipped cream, J i->[ leaf gelatine, 2 oz. sugar, a few drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.