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Apricot Cream Ice (Glace a la Creme d’Abricots)
From Cookery for every household, 1914
Serves 2
Fresh apricots may be used, but they must be stewed until soft in a syrup of sugar and water. A plainer ice may be made by using half custard and half cream.
Presented as published in 1914. 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
518Calories
4 gProtein
33 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein4.2 g
Carbohydrates33 g
Fiber2.5 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol121 mg
Sodium26 mg
Potassium472 mg
Calcium90 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A114 mcg
Vitamin E1.1 mg
Vitamin K6.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline5.9 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 775. The excerpt below is the record exactly as published.
Apricot Cream Ice (Glace a la Creme d’Abricots) | pt. apricot puree. | pt. double cream. Sugar to taste. A squeeze of lemon juice. 2 or 3 drops carmine
Cook this with the app: pantry check, scaling, and the assistant.