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Apricot Pudding
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
870Calories
9 gProtein
82 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein9.2 g
Carbohydrates82 g
Fiber4.5 g
Sugars54 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.7 g
Cholesterol161 mg
Sodium242 mg
Potassium622 mg
Calcium169 mg
Iron2 mg
Magnesium38 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A154 mcg
Vitamin E1.4 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate45 mcg
Choline8.6 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 73. The excerpt below is the record exactly as published.
Apricot Pudding. One dozen apricots, one pint of cream, four yolks of eggs, three ounces of bread crumbs, and fom- ounces of good sugar
Cook this with the app: pantry check, scaling, and the assistant.