vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Apricot Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Time to freeze is about half an hour. Sufficient for a pint and a half.
Presented as published in 1892. 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
521Calories
7 gProtein
34 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein7.4 g
Carbohydrates34 g
Fiber3.3 g
Sugars17 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.8 g
Cholesterol80 mg
Sodium32 mg
Potassium311 mg
Calcium123 mg
Iron1.2 mg
Magnesium72 mg
Phosphorus174 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate2.2 mcg
Choline1 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 163. The excerpt below is the record exactly as published.
Apricot Ice Cream. — Take half a pound of apricot jam: mix with it a pint of cream, the juice of a lemon, half a doaen ahnonds blanched and pounded, and two table-spoonfuls of noyea
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