Apricot Pudding

Name: Apricot Pudding
Ingredients: half a tin of tinned apricots; a tablespoonful of sifted sugar; the yolks of three eggs; the whites of two well beaten; half a pint of cream

From Puddings and Pastry à la Mode, 1889

Strew sifted sugar over before serving.

Presented as published in 1889. 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

1273Calories

37 gProtein

40 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1273 kcal

Protein37 g

Carbohydrates40 g

Fiber0 g

Sugars13 g

Total Fat107 g

Saturated Fat56 g

Monounsaturated Fat26 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1171 mg

Sodium406 mg

Potassium942 mg

Calcium296 mg

Iron5.6 mg

Magnesium57 mg

Phosphorus660 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C1.9 mg

Vitamin A527 mcg

Vitamin E2.6 mg

Vitamin K6.4 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water328 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Apricot Pudding. Take some tinned apricots (half a tin), put them on the side of the fire for a few minutes with a table-spoonful of sifted sugar, and when cold add the yolks of three eggs and the whites of two well beaten. Mix these with half a pint of cream

Cook this with the app: pantry check, scaling, and the assistant.