Apricot Pudding
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Sauce: One cup sugar in one-half cup water, boiled for five minutes. Add juice of cooked or canned preserves, one rounded teaspoonful butter; let it all come to a boil and add one tablespoonful cornstarch dissolved in cold water, with a pinch of salt. Let it come to a boil again and add the juice of half a lemon or more to suit taste, and serve.
Presented as published in 1909. 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
1542Calories
53 gProtein
233 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1542 kcal
Protein53 g
Carbohydrates233 g
Fiber0 g
Sugars38 g
Total Fat45 g
Saturated Fat20 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol802 mg
Sodium2626 mg
Potassium625 mg
Calcium168 mg
Iron18 mg
Magnesium92 mg
Phosphorus673 mg
Zinc4.4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A504 mcg
Vitamin E2.7 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate496 mcg
Choline593 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 52. The excerpt below is the record exactly as published.
APRICOT PUDDING. To two cupfuls flour add one level teaspoonful salt, finely powdered, three tablespoonfuls sugar, two tablespoonfuls melted butter, four eggs beaten separately, and one cup of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.