Apricot Ice

Ingredients

• 1 quart canned apricots
• 2 cupfuls sugar
• 1 quart water

Method

1. 1

   Put the apricots through a sieve.

2. 2

   Add the sugar and water and stir until the sugar is dissolved.

3. 3

   Freeze.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 53. The excerpt below is the record exactly as published.

Apricot Ice 1 quart canned apricots 2 oupfuls sugar 1 quart water Put the apricots through a sieve. Add the sugar and water and stir until the sugar is dissolved. Freeze. Orajige Ice 3 cupfuls orange juice 2 cupfuls water 4 tablespoonfuls lemon juice 2 cupfuls sj-rup Make the syrup by boiling 1 cupful of sugar with II/2 cupfuls of water 5 minutes. Cool, mix with other ingredients and freeze. Cherry Ice 4 cupfuls cherry juice 1 quart water 4 cupfuls sugar 2 egg whites 2 lemons Boil sugar and water together 5 minutes. Cool, add the fniit juices. When partly frozen, add the beaten egg whites. Pineapple Ice 2 cupfuls shredded pineapple 1% cupfuls cold water 2 tablespoonfuls lemon juice Mix water and pineapple, sweeten to taste, and let stand 30 minutes. Strain, add lemon juice and freeze. CHAPTER 18 GELATIN DISHES Gelatin is always soaked in cold water or other liquid before being added to foods. It swells and then must be dissolved in a hot liquid or by being heated over hot water. Stirring helps to hasten the dissolving. Attractive results may be obtained by molding gelatin des- serts in various shapes. The molds used for this purpose are first dipped in cold water, and without drying them the gelatin mixture is poured in and allowed to stand in a cold and level place until firm. In unmolding a knife blade is run around the edge of the mold, then the mold is dipped quickly in hot water. An inverted serving dish is placed on top and both are turned over. Then the mold is lifted off carefully. Amounts to Use Allow 1/2 cupful of liquid for every person to be served. Use 2 tablespoonfuls of granulated gelatin to 4 cupfuls of water. Less liquid is used in the gelatin dish during the warm weather when fruit is added to it, that is, 3 cupfuls of liquid to 2 tablespoonfuls of granulated gelatin. The use of more gelatin than this hastens the setting of the dish but produces a tough mixture which frequently has a disagreeable taste. Lemon Jelly iy2 tablespoonfuls gelatin 1% cupfuls boiling water % cupful cold water 1 cupful lemon juice 2 cupfuls sugar

Cook this with the app: pantry check, scaling, and the assistant.