vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Custard
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
703Calories
16 gProtein
145 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein16 g
Carbohydrates145 g
Fiber1.8 g
Sugars93 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium159 mg
Potassium1390 mg
Calcium132 mg
Iron5.8 mg
Magnesium59 mg
Phosphorus312 mg
Zinc2 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C59 mg
Vitamin A537 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.6 mg
Folate72 mcg
Choline294 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 62. The excerpt below is the record exactly as published.
APRICOT CUSTARD. (Vienna.) Strain and make a pulp of ^ pint of stewed apri- cots. Mash these through a sieve, add 6 ounces of sugar and the juice of yi an orange, cook and stir until thick, then add the whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.