Apricot Ice Cream
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 40. The excerpt below is the record exactly as published.
Apricot Ice Cream Take juice of four lemons, two cups sugar, half an envelope Knox's gelatine; put enough cold water over to cover and let stand one hour; add one pint boiling water; stir well; strain through a cheese cloth bag; set aside and let cool. To the above, add half a can of apricots and run through a sieve; mix well together and freeze. When beginning to harden, add beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.