vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Pudding
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
783Calories
12 gProtein
48 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein12 g
Carbohydrates48 g
Fiber2.4 g
Sugars39 g
Total Fat57 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium26 mg
Potassium425 mg
Calcium88 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus94 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A115 mcg
Vitamin E3.9 mg
Vitamin K6.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline3.4 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 24. The excerpt below is the record exactly as published.
APRICOT PUDDING.— Halve twelve large apricots, give them a scald till they are soft ; meantime pour on the grated crumbs of a penny loaf a pint of boiling cream ; when half cold, add 4 ounces of sugar, the yolks of four beaten eggs, and a glass of white wine
Cook this with the app: pantry check, scaling, and the assistant.