vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Sponge (Eggs on Toast)
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
104Calories
1 gProtein
19 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein0.8 g
Carbohydrates19 g
Fiber0.1 g
Sugars8.7 g
Total Fat3 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol9 mg
Sodium32 mg
Potassium197 mg
Calcium12 mg
Iron0.7 mg
Magnesium7.3 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A64 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.8 mcg
Choline2.4 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 101. The excerpt below is the record exactly as published.
APEICOT SPONGE (Eggs on Toast). Sponge cake Pt. of cream Tin of preserved apricots A little sugar A little vanilla
Cook this with the app: pantry check, scaling, and the assistant.