vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
735Calories
33 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories735 kcal
Protein33 g
Carbohydrates162 g
Fiber22 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium41 mg
Potassium2394 mg
Calcium88 mg
Iron8.3 mg
Magnesium84 mg
Phosphorus210 mg
Zinc1.3 mg
Copper1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A578 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.6 mg
Folate3.8 mcg
Choline4.8 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 140. The excerpt below is the record exactly as published.
APRICOT PUDDING. Mrs. Wm, J. Bryan, Lincoln, Neb. Two small cups apricot (dried), cook soft, press through colander ; one-half box of gelatine, whites of three eggs well beaten, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.