vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Eggs
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
99Calories
1 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories99 kcal
Protein1 g
Carbohydrates11 g
Fiber0.5 g
Sugars6.5 g
Total Fat6 g
Saturated Fat3.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol18 mg
Sodium62 mg
Potassium73 mg
Calcium13 mg
Iron0.2 mg
Magnesium3.7 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.6 mcg
Choline5.3 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 62. The excerpt below is the record exactly as published.
Apricot Egga. Take a tin of apricots &t\& «fe\rcRata, i\*fc fruit from the syrup. Cut a sponge cake mto «a\*X\. rovrnta^ ^\& S^koblV^ MISS CAMEliON'S COOKERY BOOK. 157 a glass dish. Pour the syrup aver this. Take the half apricots and place one on each round of cake. Arrange some Devonshire cream neatly round each apricot on the sponge cake, so that the dish looks like poached eggs. Grate a little nutmeg over each to represent pepper
Cook this with the app: pantry check, scaling, and the assistant.