vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Custard
From The household gas cookery book, 1900
Serves 1
Condensed milk can be used if cow's milk is unavailable.
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
597Calories
54 gProtein
28 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein54 g
Carbohydrates28 g
Fiber0.8 g
Sugars28 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium440 mg
Potassium1045 mg
Calcium700 mg
Iron3 mg
Magnesium85 mg
Phosphorus807 mg
Zinc4.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C4 mg
Vitamin A434 mcg
Vitamin E2.2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.9 mg
Folate80 mcg
Choline537 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 91. The excerpt below is the record exactly as published.
Apricot Custard. — Take an enamelled stewpan and empty the contents of one tin of some good brand of apricots. Add a little sugar. Stew gently until they are reduced to a pulp. They should then be passed through a moderately fine hair sieve. Stand aside to cool. Take one pint of milk with a little cream if possible, and make a custard with three eggs. Put into it three-quarters of an ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.