vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Cream
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
203Calories
29 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein29 g
Carbohydrates14 g
Fiber0.8 g
Sugars14 g
Total Fat4.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium102 mg
Potassium291 mg
Calcium171 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C4 mg
Vitamin A77 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline34 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 128. The excerpt below is the record exactly as published.
Apricot Cream. oz. gelatine dissolved in 1 gill milk. Whip to stiff froth, 1 gill double cream. Take‘|- tin apricots. Cut apricots in small pieces, add 1 tablespoon of the syrup and 1 dessertspoon castor sugar
Cook this with the app: pantry check, scaling, and the assistant.