Apricot Syrup with Fresh Fruit

Name: Apricot Syrup with Fresh Fruit
Ingredients: three gills of water; one gill of apricot jam; a liqueur-glass of rum; an ounce and a quarter of moistened gelatine

From Fifty dinners, 1895

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

506Calories

31 gProtein

103 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories506 kcal

Protein31 g

Carbohydrates103 g

Fiber0.5 g

Sugars69 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium144 mg

Potassium132 mg

Calcium62 mg

Iron1.2 mg

Magnesium18 mg

Phosphorus19 mg

Zinc0.1 mg

Copper1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A16 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate12 mcg

Choline14 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 77. The excerpt below is the record exactly as published.

three gills of water, one gill of apricot jam, and a liqueur-glass of rum, stir in an ounce and a quarter of moistened gelatine

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