vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Mould
From The complete cook book, 1900
Serves 1
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
250Calories
26 gProtein
12 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories250 kcal
Protein26 g
Carbohydrates12 g
Fiber0.8 g
Sugars7.9 g
Total Fat11 g
Saturated Fat6.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Cholesterol36 mg
Sodium216 mg
Potassium201 mg
Calcium72 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C4 mg
Vitamin A129 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline21 mg
Caffeine0 mg
Water90 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 119. The excerpt below is the record exactly as published.
APRICOT MOULD. Ingredients: One can of apricots, one wineglass of sherry, one ounce of gelatine, whipped cream
Cook this with the app: pantry check, scaling, and the assistant.