Dalmeny Moulds

Name: Dalmeny Moulds
Ingredients: i lb. ripe Apricots; Juice of half a Lemon; I oz. Cox’s Gelatine; A Custard made of : —; I oz. powdered Almonds, or a f pint Milk; 2 oz. Castor Sugar; 2 yolks of Eggs; A little water for soaking Gelatine

From A manual of gelatine cookery, 1904

The moulds would be improved if masked with jelly and decorated with fruits before pouring in the mixture.

Presented as published in 1904. 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

2083Calories

65 gProtein

443 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories2083 kcal

Protein65 g

Carbohydrates443 g

Fiber3.7 g

Sugars59 g

Total Fat27 g

Saturated Fat4.4 g

Monounsaturated Fat14 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol372 mg

Sodium258 mg

Potassium8794 mg

Calcium428 mg

Iron32 mg

Magnesium384 mg

Phosphorus1062 mg

Zinc6.8 mg

Copper3.6 mg

Manganese2.4 mg

Vitamin D2 mcg

Vitamin C62 mg

Vitamin A3031 mcg

Vitamin E8.4 mg

Vitamin K0.3 mcg

Vitamin B62.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate96 mcg

Choline322 mg

Caffeine0 mg

Water161 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 18. The excerpt below is the record exactly as published.

DALMENY MOULDS. i lb. ripe Apricots. Juice of half a Lemon. I oz. Cox’s Gelatine. A Custard made of : — I oz. powdered Almonds, or a f pint Milk. few drops Cox's Almond 2 oz. Castor Sugar. Essence. 2 yolks of Eggs. A little water for soaking Gelatine

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