vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Cream
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
668Calories
17 gProtein
134 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein17 g
Carbohydrates134 g
Fiber0 g
Sugars71 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol320 mg
Sodium160 mg
Potassium1637 mg
Calcium193 mg
Iron6.3 mg
Magnesium67 mg
Phosphorus366 mg
Zinc2.2 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D2.4 mcg
Vitamin C7.2 mg
Vitamin A638 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate42 mcg
Choline259 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 86. The excerpt below is the record exactly as published.
J lb. Mildura apricots (or 1 tin) ^ pt. milk 5 eggs 1 cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.