Apricot Glaze
From Home cookery, 1898
Apricot puree may be used instead, adding a little water to thin it; or tinned apricots boiled down will answer the purpose.
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
109Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein3.2 g
Carbohydrates25 g
Fiber4.5 g
Sugars21 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium587 mg
Calcium29 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 51. The excerpt below is the record exactly as published.
Sugar to taste. Eggs 2. Vanilla to flavour. Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well. Mix in the cocoa- nut, yolks of the eggs (beaten), sugar to taste, and a little essence of vanilla to flavour it. Lastly, stir in the whiles of the eggs heaten stiffly. Bake the fleur in I20 a moderate oven for about thirty minutes. Serve hot or cold, with Apricot Glaze poured over. Sprinkle over the top a little of the cocoanut. Apricot Glaze. Take half a pound of apricot pulp, boil up with sugar to taste, rub it through a hair sieve. Re-heat the glaze, adding a little water if too thick.
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Cook this with the app: pantry check, scaling, and the assistant.