Apricot Mould
From A manual of gelatine cookery, 1904
Serve with a little slightly sweetened whipped cream. It is best to use a shallow plain mould.
Presented as published in 1904. 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
917Calories
35 gProtein
178 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories917 kcal
Protein35 g
Carbohydrates178 g
Fiber1.4 g
Sugars143 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.4 g
Cholesterol221 mg
Sodium223 mg
Potassium122 mg
Calcium85 mg
Iron4 mg
Magnesium24 mg
Phosphorus184 mg
Zinc1.3 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C3.7 mg
Vitamin A3.3 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate69 mcg
Choline103 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 7. The excerpt below is the record exactly as published.
APRICOT MOULD. ozs. Cox’s Gelatine. i pint Cold Water. i”quart tin of Apricots. i tablespoonful Maraschino (it 4 to 6 ozs. Loaf Sugar. liked). 1 Lemon rind and juice
Cook this with the app: pantry check, scaling, and the assistant.