Apricot Pudding
From The home science cook book, 1902
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
965Calories
5 gProtein
242 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories965 kcal
Protein4.9 g
Carbohydrates242 g
Fiber7.4 g
Sugars223 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium345 mg
Potassium602 mg
Calcium71 mg
Iron1.7 mg
Magnesium51 mg
Phosphorus92 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2.1 mg
Vitamin K7.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate22 mcg
Choline9.9 mg
Caffeine0 mg
Water1235 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 71. The excerpt below is the record exactly as published.
Apricot Pudding. Wash one-half pound of apricots in cold and then in hot water. Put them and one-fourth pound of hominy in a scant quart of cold water and soak all day. Next Desserts. 165 day cook it two hours in a double boiler, then add one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.