Apricot Cream Ice
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
These ices are popular on board ships.
Presented as published in 1880. 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
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 24. The excerpt below is the record exactly as published.
APRICOT CREAM ICE. — Take a tin of apricots and rub the whole, juice and all, through a wire sieve. Add if necessary some sugar and mix it with some cream. The proportion for ices is one pound of pulp to one pint of cream. A little vegetable colouring— yellow— 11 HOUSEKEEPER'S GUIDE. (see Vegetable Colouring)— gives the ice a richer look. Then freeze the mix- ture in a freezing-machine in the ordi- nary way. A former pupil of mine, Mr. C. W. Baker, who is now one of the head cooks in the service of the Peninsular and Oriental Steamship Company, a service so famed for good cheer, tells me that these ices are the most popular of all on board ship. A small glass of noyeau
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Cook this with the app: pantry check, scaling, and the assistant.