APRICOT PUDDING
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
3377Calories
45 gProtein
333 gCarbs
219 gFat
Full nutrition (34 nutrients)
Calories3377 kcal
Protein45 g
Carbohydrates333 g
Fiber0 g
Sugars114 g
Total Fat219 g
Saturated Fat120 g
Monounsaturated Fat53 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1650 mg
Sodium307 mg
Potassium5115 mg
Calcium585 mg
Iron19 mg
Magnesium195 mg
Phosphorus1114 mg
Zinc6.3 mg
Copper1.5 mg
Manganese1 mg
Vitamin D5.7 mcg
Vitamin C23 mg
Vitamin A2132 mcg
Vitamin E3.5 mg
Vitamin K14 mcg
Vitamin B61.8 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9 mg
Folate157 mcg
Choline857 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 26. The excerpt below is the record exactly as published.
APRICOT PUDDING Pass 6 ripe apricots through a sieve, and add 1 pint of cream, 4 ounces of sugar, 2 eggs, 4: yolks, and 1 ounce of melted butter
Cook this with the app: pantry check, scaling, and the assistant.