Apricot Eggs
From Household cookery, 1905
Presented as published in 1905. 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
940Calories
6 gProtein
31 gCarbs
87 gFat
Full nutrition (33 nutrients)
Calories940 kcal
Protein6.1 g
Carbohydrates31 g
Fiber0.7 g
Sugars14 g
Total Fat87 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.6 g
Cholesterol254 mg
Sodium190 mg
Potassium307 mg
Calcium154 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus194 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 32. The excerpt below is the record exactly as published.
Apricot Eggs Some slices of sponge cake. \ tin of apricots. \ pint cream. Vanilla
Cook this with the app: pantry check, scaling, and the assistant.