Apricot Cream
From Wholesome cookery, 1887
Presented as published in 1887. 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
2381Calories
22 gProtein
208 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2381 kcal
Protein22 g
Carbohydrates208 g
Fiber0.4 g
Sugars165 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium173 mg
Potassium551 mg
Calcium320 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus276 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A12 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline5.9 mg
Caffeine0 mg
Water315 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 48. The excerpt below is the record exactly as published.
Apricot Cream. 1 pint of cream, quarter of a pound of ca.stor sugar, 3 parts of a pot of apricot jam. Whip the cream to a very stiff froth ; gradually whisk in the jam and sugar, and half an ounce of dissolved gelatine
Cook this with the app: pantry check, scaling, and the assistant.