Pain d'Abricot

Name: Pain d'Abricot
Ingredients: half a pint of puree; a quarter of a pint of cream; a little lemon juice; two wine glasses of Noyeau syrup; about half an ounce of Marshall's leaf gelatine; half a gill of milk or water

From Home cookery, 1898

Ornament with halves of apricot and cream.

Presented as published in 1898. 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

566Calories

18 gProtein

32 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories566 kcal

Protein18 g

Carbohydrates32 g

Fiber4.8 g

Sugars22 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol121 mg

Sodium57 mg

Potassium745 mg

Calcium113 mg

Iron1.1 mg

Magnesium35 mg

Phosphorus128 mg

Zinc0.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A227 mcg

Vitamin E2.1 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate29 mcg

Choline13 mg

Caffeine0 mg

Water348 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 57. The excerpt below is the record exactly as published.

Half a pint of puree, made by rubbing the fruit through a hair sieve, is the right proportion to half a pint of cream. Pain d'Abricot. Pass some apricots through a hair sieve ; and to half a pint of this puree, take a quarter of a pint of cream (whipped). Mix the cream lightly into the apricot puree, add a little lemon juice, and flavour it with two wine glasses of Noyeau syrup. Sweeten to taste, and stir in about half an ounce of Marshall's leaf gelatine dissolved in half a gill of milk or water

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