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Apricot Ice Cream
From The Blue grass cook book, 1904
Serves 12
Presented as published in 1904. 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
604Calories
4 gProtein
23 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein3.8 g
Carbohydrates23 g
Fiber0.1 g
Sugars17 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium34 mg
Potassium160 mg
Calcium97 mg
Iron0 mg
Magnesium9.9 mg
Phosphorus90 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline0.4 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 45. The excerpt below is the record exactly as published.
APRICOT ICE CREAM ^ gallon of cream, ■| pint sugar, 1 can of apricots, 1 lemon, 1 tablespoon gelatine
Cook this with the app: pantry check, scaling, and the assistant.