vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Apricots, a la Conde
From The century cook book, 1894
Serves 4
Rice croquettes should be pear-shaped, fried, and rolled in powdered sugar.
Presented as published in 1894. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.6 kcal
Protein0.3 g
Carbohydrates2.2 g
Fiber0.4 g
Sugars1.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium52 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus4.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.6 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 130. The excerpt below is the record exactly as published.
Apricots, a " la Conde." The apricots being cut in two, they are peeled, and cooked with a little butter and sugar, or simply in some light syrup; they are kept firm. Then they are placed in a sauce pan, thickened with a little apricot marmalade, and dished in a dome on a layer of rice, spread so as to form a cavity on the bottom of a dish. The apricots are sprinkled with some chopped almonds, mixed with sugar and a little white of eggs, glazed with salamander, and at last surrounded with little rice croquettes, in the shape of a pear, fried, and rolled in powdered sugar, flavored with vanilla. A bit of angelica is stuck to the most pointed end of each of the croquettes; halves of apri- cot almonds are placed on the fruit. Some apricot syrup with maraschino
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