vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Pudding
From The thorough good cook, 1895
Serves 3
Apple, peach, and plum puddings are baked in the same way.
Presented as published in 1895. 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
863Calories
17 gProtein
53 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein17 g
Carbohydrates53 g
Fiber1.6 g
Sugars45 g
Total Fat73 g
Saturated Fat35 g
Monounsaturated Fat15 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol555 mg
Sodium176 mg
Potassium499 mg
Calcium164 mg
Iron2.1 mg
Magnesium30 mg
Phosphorus307 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C8 mg
Vitamin A237 mcg
Vitamin E1.8 mg
Vitamin K6.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate54 mcg
Choline296 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 216. The excerpt below is the record exactly as published.
Apricot Pudding. Mash six ripe apricots through a sieve ; add one pint of cream, four ounces of sugar, four yolks and two whole eggs, one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.