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Apricot Ice
From Atlanta women's club cook book, 1921
Serves 6
Mrs. R. E. Wynn
Presented as published in 1921. 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
463Calories
5 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories463 kcal
Protein4.7 g
Carbohydrates120 g
Fiber12 g
Sugars104 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3 mg
Potassium826 mg
Calcium173 mg
Iron1 mg
Magnesium46 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C246 mg
Vitamin A53 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate120 mcg
Choline36 mg
Caffeine0 mg
Water419 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 93. The excerpt below is the record exactly as published.
APRICOT ICE. 2 cans apricots. 2 cups sugar. 1 doz oranges. II/2 pts. water. 1/2 doz. lemons
Cook this with the app: pantry check, scaling, and the assistant.