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Apricot Ice

Name: Apricot Ice
Yield: 3 servings
Ingredients: One can apricots; one and one-half cups sugar; juice of three lemons; one quart water; two tablespoons of Knox gelatine

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Presented as published in 1907. 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

441Calories

6 gProtein

111 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories441 kcal

Protein5.9 g

Carbohydrates111 g

Fiber3.1 g

Sugars104 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium23 mg

Potassium179 mg

Calcium41 mg

Iron0.8 mg

Magnesium14 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A14 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline7.6 mg

Caffeine0 mg

Water416 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 100. The excerpt below is the record exactly as published.

APRICOT ICE. Mrs. C. E. McGowan. One can apricots rubbed through seive, one and one-half cups sugar, juice of three lemons, one quart water. When half frozen add two tablespoons of Knox gelatine

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