vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Ice
From Cooking for profit, 1886
Serves 3
Canned apricots can be used as well.
Presented as published in 1886. 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
477Calories
8 gProtein
108 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein8.3 g
Carbohydrates108 g
Fiber4.5 g
Sugars88 g
Total Fat4.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium58 mg
Potassium998 mg
Calcium65 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus149 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C24 mg
Vitamin A395 mcg
Vitamin E2.4 mg
Vitamin K7.5 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate37 mcg
Choline104 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 58. The excerpt below is the record exactly as published.
Apricot Ice. 3 cupfuls of apricots cut in pieces-. 1 cupful of suga,r — 8 ounces. 2 cupfuls of water. The kernels of half the apricots. 2 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.