Apricot Cream

Name: Apricot Cream
Ingredients: I oz. gelatine; i pint double cream; ^ pint milk; i tin apricots; 2^ tablespoonfuls of their syrup; 2 dessert-spoonfuls of castor sugar

From The St. Mungo cookery book, 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

1867Calories

42 gProtein

34 gCarbs

175 gFat

Full nutrition (34 nutrients)

Calories1867 kcal

Protein42 g

Carbohydrates34 g

Fiber0.8 g

Sugars15 g

Total Fat175 g

Saturated Fat100 g

Monounsaturated Fat36 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol512 mg

Sodium245 mg

Potassium928 mg

Calcium607 mg

Iron0.5 mg

Magnesium67 mg

Phosphorus533 mg

Zinc2.2 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C4 mg

Vitamin A116 mcg

Vitamin E0.5 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate12 mcg

Choline55 mg

Caffeine0 mg

Water525 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 46. The excerpt below is the record exactly as published.

APRICOT CREAM. I oz. gelatine. i pint double cream. ^ pint milk. i tin apricots. Dissolve I oz. of gelatine in ^ pint of milk very slowly over the fire. Put the apricots, cut into small pieces, with 2^ tablespoonfuls of their syrup into a bowl, and 2 dessert- spoonfuls of castor suga

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