Apricot Pudding k la Royale

Name: Apricot Pudding k la Royale
Ingredients: some tinned apricots; half a pint of juice; about twelve sheets of leaf gelatine; a quarter of a pint of water; one glass of maraschino; the juice of a lemon

From Puddings and Pastry à la Mode, 1889

Serve with custard flavored with vanilla.

Presented as published in 1889. 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

489Calories

4 gProtein

127 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories489 kcal

Protein3.5 g

Carbohydrates127 g

Fiber9.2 g

Sugars81 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium19 mg

Potassium921 mg

Calcium163 mg

Iron4 mg

Magnesium42 mg

Phosphorus85 mg

Zinc1 mg

Copper0.6 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C57 mg

Vitamin A258 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate13 mcg

Choline14 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Apricot Pudding k la Royale. Take some tinned apricots, pass them through a tammy sieve, add half a pint of juice boiled to a syrup with white sugar and one glass of maraschino. Let all boil for a few minutes, add about twelve sheets of leaf gelatine which has been soaked in a quarter of a pint of water and strained. Add the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.