Apricot Cream
From A manual of gelatine cookery, 1904
Presented as published in 1904. 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
1048Calories
51 gProtein
177 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1048 kcal
Protein51 g
Carbohydrates177 g
Fiber9.5 g
Sugars169 g
Total Fat20 g
Saturated Fat7.8 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol401 mg
Sodium296 mg
Potassium1736 mg
Calcium434 mg
Iron4 mg
Magnesium95 mg
Phosphorus564 mg
Zinc3.3 mg
Copper1.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C47 mg
Vitamin A692 mcg
Vitamin E5.4 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)3.2 mg
Folate98 mcg
Choline362 mg
Caffeine0 mg
Water703 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.
APRICOT CREAM. 1 pint Apricot Puree. I oz. Cox’s Gelatine. ^ pint Milk. 4 ozs. Sugar. 2 yolks of Eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.