Apricot Cream

Name: Apricot Cream
Ingredients: 1 oz. gelatine; sfceepe(j ^ pint double cream; | pint milk; 2 oz. castor sugar; 1 tin of apricots (1^ pint size); A drop of carmine if required

From Liverpool School of Cookery recipe book, 1900

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

1282Calories

38 gProtein

81 gCarbs

92 gFat

Full nutrition (34 nutrients)

Calories1282 kcal

Protein38 g

Carbohydrates81 g

Fiber0.8 g

Sugars72 g

Total Fat92 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol270 mg

Sodium197 mg

Potassium702 mg

Calcium464 mg

Iron0.5 mg

Magnesium53 mg

Phosphorus400 mg

Zinc1.7 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C4 mg

Vitamin A116 mcg

Vitamin E0.5 mg

Vitamin K6.9 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate12 mcg

Choline55 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 27. The excerpt below is the record exactly as published.

Apricot Cream. 1 oz. gelatine \sfceepe(j ^ pint double cream. | pint milk / ' 2 oz. castor sugar. 1 tin of apricots (1^ pint size). A drop of carmine if required

Cook this with the app: pantry check, scaling, and the assistant.