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Apricot Pudding

Name: Apricot Pudding
Yield: 3 servings
Ingredients: Take 1 breakfast-cupful of fine bread crumbs; 1 pint of boiling milk; the yolks of 4 eggs well whisked; J lb. sugar; 1 glass of sherry; 1 dozen apricots, half-cooked

From Miss Cameron's cookery book, 1898

Serves 3

Presented as published in 1898. 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

579Calories

14 gProtein

112 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories579 kcal

Protein14 g

Carbohydrates112 g

Fiber4.2 g

Sugars93 g

Total Fat8.3 g

Saturated Fat2.4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol248 mg

Sodium1008 mg

Potassium623 mg

Calcium102 mg

Iron3.1 mg

Magnesium41 mg

Phosphorus216 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.3 mcg

Vitamin C17 mg

Vitamin A262 mcg

Vitamin E2.2 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.3 mg

Folate70 mcg

Choline207 mg

Caffeine0 mg

Water260 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 61. The excerpt below is the record exactly as published.

Apricot Pudding. Take 1 breakfast-cupful of fine bread crumbs, and soak thorn for live minutes in 1 pint of boiling milk. When nearly cold, add the yolks of 4 eggs well whisked, J lb. sugar, 1 glass of sherry, and 1 dozen apricots, half-cooked

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