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Little Apricot Cakes
From Cookery for every household, 1914
Serves 2
Use as a dessert sweet or for afternoon tea.
Presented as published in 1914. 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
931Calories
27 gProtein
138 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories931 kcal
Protein27 g
Carbohydrates138 g
Fiber1.2 g
Sugars91 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol432 mg
Sodium171 mg
Potassium428 mg
Calcium115 mg
Iron5.3 mg
Magnesium38 mg
Phosphorus309 mg
Zinc2 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C5.9 mg
Vitamin A217 mcg
Vitamin E1.6 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate145 mcg
Choline298 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 898. The excerpt below is the record exactly as published.
Little Apricot Cakes Cake Mixture. Filling. 4 eggs. 1 gill apricot puree. 4 oz. flour. 1 gill double cream. 6 oz. sugar. J oz. gelatine. 2 or 3 drops carmine
Cook this with the app: pantry check, scaling, and the assistant.