vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Ice
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
445Calories
9 gProtein
96 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein8.8 g
Carbohydrates96 g
Fiber11 g
Sugars82 g
Total Fat5.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium100 mg
Potassium448 mg
Calcium55 mg
Iron2.6 mg
Magnesium37 mg
Phosphorus167 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate41 mcg
Choline156 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 101. The excerpt below is the record exactly as published.
Apricot Ice.— Ingredients. — ij gills of fruit puree, 1 \ gills of water, 3 ozs. castor sugar, 2 ozs. loaf sugar, slightest squeeze of lemon, whipped whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.