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Apricot Cream
From The new Kentucky home cook book, 1884
Serves 20
Mrs. Laura Dimmitt.
Presented as published in 1884. 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
644Calories
4 gProtein
7 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein3.8 g
Carbohydrates7.3 g
Fiber0 g
Sugars0.2 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium39 mg
Potassium187 mg
Calcium115 mg
Iron0 mg
Magnesium11 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 152. The excerpt below is the record exactly as published.
APRICOT CREAM. Take one can of apricots, chop them very fine, and sweet- en to taste ; make one gallon of cream very sweet, put into it the apricots, and freeze. Mrs. Laura Dimmitt. ORANGE CREAM. Take ten oranges, cut a circular hole in the top, and care- fully scrape out the pulp so as not to injure the rind; strain the juice of two lemons, and add enough sugar to make a thick sirup; whip five pints of cream, add the sirup, and freeze hard. The sugar must be thoroughly dissolved be- fore adding to the cream. Serve in the rind. This will make more than one gallon. Mrs. Eob. Fickle*. ORANGE CREAM. Take one-half gallon of rich cream ; the juice and pulp of one dozen oranges, strain, and make very sweet; add to the cream, and freeze. Cut the peel of the oranges into quar- ters about one-third of the way down, remove the meat, and serve the cream in the peel. Mrs. John Piiister. APPLE CREAM. Take one quart of apples and one quart of rich cream; boil the apples, and run them through a sieve; flavor with essence of lemon, and make very sweet; stir the cream into the apples thoroughly, and freeze. This is very nice. Miss Allie Bascom. BANANA CREAM. To one quart of cream add six bananas sliced; sweeten to taste
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Cook this with the app: pantry check, scaling, and the assistant.