Apricot Cream (Economic)

Name: Apricot Cream (Economic)
Ingredients: I oz. Cox's Gelatine; 5 pint Apricot Jam; I pint of Custard made of Eggs, ^ pint Milk; i oz. of Sugar; A few drops Cox’s Almond or Ratafia Essence

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

1712Calories

55 gProtein

334 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories1712 kcal

Protein55 g

Carbohydrates334 g

Fiber1.2 g

Sugars250 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat2.3 g

Cholesterol474 mg

Sodium560 mg

Potassium1151 mg

Calcium699 mg

Iron4.3 mg

Magnesium85 mg

Phosphorus661 mg

Zinc3.3 mg

Copper1.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A316 mcg

Vitamin E1.8 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.8 mg

Folate69 mcg

Choline13 mg

Caffeine0 mg

Water588 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 15. The excerpt below is the record exactly as published.

APRICOT CREAM (Economic). I oz. Cox's Gelatine. 5 pint Apricot Jam. I pint of Custard made of Eggs, ^ pint Milk. Milk, and i oz. of Sugar. A few drops Cox’s Almond or Ratafia Essence

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