Baked Apricot Pudding

Name: Baked Apricot Pudding
Ingredients: \ tin of apricots; 2 ozs. castor sugar; 2 large sponge cakes; 3 eggs; \ pint milk; almond essence

From Sea Cookery, 1911

Presented as published in 1911. 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

384Calories

9 gProtein

72 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories384 kcal

Protein8.5 g

Carbohydrates72 g

Fiber0.8 g

Sugars72 g

Total Fat8.1 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium94 mg

Potassium470 mg

Calcium306 mg

Iron0.2 mg

Magnesium33 mg

Phosphorus255 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C4 mg

Vitamin A116 mcg

Vitamin E0.5 mg

Vitamin K1.3 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.5 mg

Folate3.6 mcg

Choline44 mg

Caffeine0 mg

Water249 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 68. The excerpt below is the record exactly as published.

BAKED APRICOT PUDDING. \ tin of apricots 2 ozs. castor sugar 2 large sponge cakes 3 eggs \ pint milk ' almond essence

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