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; puff-paste

From Puddings and pastry à la mode, 1889

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

1219Calories

37 gProtein

25 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1219 kcal

Protein37 g

Carbohydrates25 g

Fiber0.4 g

Sugars15 g

Total Fat107 g

Saturated Fat56 g

Monounsaturated Fat26 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol1171 mg

Sodium404 mg

Potassium624 mg

Calcium286 mg

Iron4.5 mg

Magnesium46 mg

Phosphorus633 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C2 mg

Vitamin A419 mcg

Vitamin E2.8 mg

Vitamin K7 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.5 mg

Folate119 mcg

Choline736 mg

Caffeine0 mg

Water344 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. The dish should be lined with puff-paste

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