Apricot Ice
From Luncheons, 1902
Presented as published in 1902. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.6 g
Fiber0.6 g
Sugars1.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium82 mg
Calcium17 mg
Iron0.1 mg
Magnesium7.5 mg
Phosphorus5.2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline0.7 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 63. The excerpt below is the record exactly as published.
APRICOT ICE Chop, mash, and press through a sieve a canful of Califor- nia canned apricots. To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet
Cook this with the app: pantry check, scaling, and the assistant.