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Pains d’Abricots ail Marasquin
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
414Calories
24 gProtein
74 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein24 g
Carbohydrates74 g
Fiber0.3 g
Sugars36 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium56 mg
Potassium848 mg
Calcium44 mg
Iron2.9 mg
Magnesium37 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A253 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline15 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 470. The excerpt below is the record exactly as published.
lemon-juice ; add a little caster sugar if necessary. Fill the banana shells, place two halves together, tie up with string, and put on the ice. When required for serving remove the string and tie each with a piece of narrow ribbon. 1727. Tivoli aux Fraises. — Mask a fancy jelly-mould with a thin layer of maraschino jelly (No. 1709), then fill up with a rich strawberry cream (mousse de fraises) ; pour some more jelly on top to completely fill the mould. Set it on the ice till quite firm. Dish up, and garnish with fresh strawberries. 1728. Pains d’Abricots ail Marasquin. — Preserved apricots mixed with a little maraschino liqueur, lemon -juice, powdered sugar, and some gelatine dissolved in very little water
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