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Apricot Ice
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
559Calories
4 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories559 kcal
Protein3.6 g
Carbohydrates142 g
Fiber5.5 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.6 mg
Potassium660 mg
Calcium42 mg
Iron1.1 mg
Magnesium28 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A231 mcg
Vitamin E2.2 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline8 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 119. The excerpt below is the record exactly as published.
APRICOT ICE. Take two dozen apricots, pare and grate, blanching a few of the kernels ; when well pounded add to the fruit which has been grated. Pour over this a pint of water, also the juice of one lemon. When it has stood for about one hour, strain, adding a pound of sugar
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