vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Ice Cream
From Miss Parloa's new cook book and marketing guide, 1880
Serves 7
Presented as published in 1880. 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
753Calories
6 gProtein
73 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein5.5 g
Carbohydrates73 g
Fiber0.1 g
Sugars67 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol218 mg
Sodium67 mg
Potassium212 mg
Calcium105 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C23 mg
Vitamin A46 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline64 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 145. The excerpt below is the record exactly as published.
Apricot Ice Cream. One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water
Cook this with the app: pantry check, scaling, and the assistant.