Apricot Ice

Ingredients

• One quart can of apricots
• 1-3 box of gelatine
• 1 quart of water
• sweeten to taste
• The whites of 2 eggs, beaten very stiff

Method

1. 1

   Put gelatine to soak 15 minutes in a cup of cold water, then dissolve it by pouring in hot water.

2. 2

   Mash the apricots with the juice in a cheesecloth bag, squeezing it well, then sweeten to taste.

3. 3

   The whites of eggs may be added when it begins to freeze.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.

Apricot Ice. Take more than a quart of water and sweeten to taste. Let come to boiling point, then let cool. Add 1 can of apricots that have been well mashed. Orange Ice. Take 1 quart of water and add to it 1% pints of granulated sugar. Boil to a syrup; when cold add the juice of 8 oranges and juice of 3 lemons, then freeze. Grape Sherbet. Add to 1 quart of grape juice, sweetened to taste, 2 coflfee cups of orange juice sweetened; when partially frozen stir in the well- beaten white of 1 egg and 1 tablespoon granulated sugar. Remove dasher and let it harden. Lemon Sherbet. Squeeze the juice from 10 lemons and add 2 quarts of water and iy2 pints of granulated sugar; then freeze. Lemon Ice. The juice of 6 lemons with the grated rind of 2 lemons, 2 large sweet oranges, with the juice and grated rind. Squeeze out juice and steep in it 2 hours the rind of 1 orange and 1 lemon. Press through sieve and add 1 pint of cold water and 2 tumblers of gran- ulated sugar. Stir until dissolved, then freeze. Remove dasher and leave for several hours to harden. Currant Ice. Take pink raspberries and currants in equal proportion. Mash fruit and press through jelly bag. Have 1 pint of fruit juice, 1 pint of cold water and 1% pints granulated sugar and freeze, or make a sherbet by heating juice, water and sugar and pour boiling hot over whites of 2 eggs beaten to a froth. Cool and freeze. Orange Frappe. Make a syrup with 2 tumblers of granulated sugar and 2 tumblers of cold water; boil about 20 minutes, the grated rind of 1 orange may be added. Have 2 tumblers of blood orange juice or Florida orange juice, add to the syrup with juice of 2 lemons. Strain and freeze. Use preceding recipe and substitute juice from white canned cherries. Prepare and freeze. KENTUCKY RECEIPT BOOK. 299 Watermelon Ice. One quart of juice from watermelon, 1 pint of cold water, 2% tumblers granulated sugar, juice of 2 lemons. Squeeze juice from melon and strain ; add the cold water, sugar and lemon juice. Freeze hard. Apricot Ice. One quart can of apricots, 1-3 box of gelatine, 1 quart of water. Put gelatine to soak 15 minutes in a cup of cold water, then dis- slove it by pouring in 1 quart of hot water. Mash the apricots with the juice in a cheesecloth bag, squeezing it well, then sweeten to taste. The whites of 2 eggs, beaten very stiff

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