vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Cream Ice
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
490Calories
21 gProtein
71 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein21 g
Carbohydrates71 g
Fiber2.4 g
Sugars68 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium519 mg
Calcium100 mg
Iron3.1 mg
Magnesium30 mg
Phosphorus325 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C12 mg
Vitamin A355 mcg
Vitamin E2.6 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate81 mcg
Choline444 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 235. The excerpt below is the record exactly as published.
Apricot Cream Ice. Procure a dozen and a half of fine ripe apricots, which cut in halves ; take out the stones, break them and extract the kernels, which blanch in very hot water, and skin. Then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water. Let them boil until almost forming a marmalade, when put them by in a basin. Have the yolks of twelve eggs in a stew-pan, with which mix by degrees a pint and a half of milk. Set over the fire, keeping it stirred until thick enough to adhere to the back of a spoon. Then pass it through a tammy into a basin. Add the syrup and apricots, and Avhen cold three glasses of noyau
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