Apricot Ice Cream

Name: Apricot Ice Cream
Ingredients: One can apricots; one pint sugar; one quart water; one pint whipped cream

From Council cook book, 1908

Presented as published in 1908. 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

2772Calories

16 gProtein

464 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories2772 kcal

Protein16 g

Carbohydrates464 g

Fiber0.8 g

Sugars443 g

Total Fat105 g

Saturated Fat65 g

Monounsaturated Fat30 g

Polyunsaturated Fat3.9 g

Cholesterol356 mg

Sodium70 mg

Potassium810 mg

Calcium511 mg

Iron0.6 mg

Magnesium66 mg

Phosphorus426 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.9 mcg

Vitamin C4 mg

Vitamin A919 mcg

Vitamin E3.4 mg

Vitamin K10 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate18 mcg

Choline80 mg

Caffeine0 mg

Water1267 g

As published

This recipe was extracted from Council cook book (1908), page 40. The excerpt below is the record exactly as published.

Apricot Ice Cream. One can apricots, one pint sugar, one quart water, one pint whipped cream

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