Apricot Ice Cream

Name: Apricot Ice Cream
Ingredients: 30 marshmallows; 1 cup cream, whipped; 2 tablespoons water; Almond flavoring or lemon; 2 cups apricot pulp (use 1 25c juice can peeled apricots and syrup)

From The Wilson cook book, 1941

Mes. CHas. McLEAN.

Presented as published in 1941. 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

1031Calories

11 gProtein

61 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1031 kcal

Protein11 g

Carbohydrates61 g

Fiber9.5 g

Sugars44 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat18 g

Polyunsaturated Fat0.4 g

Cholesterol241 mg

Sodium54 mg

Potassium1453 mg

Calcium206 mg

Iron1.8 mg

Magnesium62 mg

Phosphorus242 mg

Zinc1.5 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A454 mcg

Vitamin E4.2 mg

Vitamin K21 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate43 mcg

Choline13 mg

Caffeine0 mg

Water574 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 31. The excerpt below is the record exactly as published.

Apricot Ice Cream 30 marshmallows 1 cup cream, whipped 2 tablespoons water Almond flavoring or lemon 2 cups apricot pulp (use 1 25c juice can peeled apricots and syrup

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