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Apricot Cream Biscuits
From Cookery for every household, 1914
Serves 4
Sufficient for 5 or 6 persons. Probable cost, 1s.
Presented as published in 1914. 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
284Calories
4 gProtein
28 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories284 kcal
Protein3.8 g
Carbohydrates28 g
Fiber0.9 g
Sugars8.1 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.8 g
Cholesterol31 mg
Sodium260 mg
Potassium107 mg
Calcium122 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus91 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate28 mcg
Choline0.3 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 724. The excerpt below is the record exactly as published.
Apricot Cream Biscuits 7 shortbread biscuits. Apricots (tinned). A few pistachio nuts. 1 gill double cream. Sugar. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.