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Apricot Cream
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
317Calories
2 gProtein
32 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories317 kcal
Protein1.9 g
Carbohydrates32 g
Fiber0.2 g
Sugars29 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium14 mg
Potassium83 mg
Calcium38 mg
Iron0.1 mg
Magnesium4.7 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.5 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 92. The excerpt below is the record exactly as published.
Apricot Cream. — Take a tin of apricots, pass through a sieve with four ounces of sugar. Dissolve a little gelatine in a little hot water, mix with the pur6e of apricot, then whip half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.