Estimated Nutrition (whole recipe, rough)
95
Calories
7g
Protein
5g
Fat
4g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Apricot | 1 medium (35g) | 17 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 cup apricot pulp
- 3 eggs
Directions
1
14 cup apricot pulp; Sugar to taste.
2
Heat fruit pulp; add gradually to the beaten whites of the
3
eggs, and continue beating. Turn into buttered and sugared
4
molds or cups until ^ full. Set molds in pan of water and bake
5
until firm, in a slow oven. Canned peaches can also be used as
6
well as dried apricots.
7
— Estelle Perley.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive