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Apricot Ice
From The new practical housekeeping, 1890
Serves 3
Canned apricots may be used with their syrup using less water.
Presented as published in 1890. 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
505Calories
8 gProtein
117 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein8.2 g
Carbohydrates117 g
Fiber3 g
Sugars81 g
Total Fat4.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium59 mg
Potassium1171 mg
Calcium68 mg
Iron3.7 mg
Magnesium46 mg
Phosphorus163 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C19 mg
Vitamin A448 mcg
Vitamin E1.7 mg
Vitamin K5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate31 mcg
Choline102 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 310. The excerpt below is the record exactly as published.
Apricot Ice. — Cut in pieces two cups best apricots and stew with the blanched kernels in two cups water and one cup sugar un- til tender, then rub through sieve and put in freezer. Freeze, and when partly frozen beat in well-frothed whites of two eggs, or the meringue as described above, and finish as directed. .Tust before serving stir in cup sliced apricots
Cook this with the app: pantry check, scaling, and the assistant.