vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Ice Cream
From Cooking for profit, 1886
Serves 10
Presented as published in 1886. 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
531Calories
3 gProtein
38 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein2.7 g
Carbohydrates38 g
Fiber0.8 g
Sugars32 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium26 mg
Potassium207 mg
Calcium76 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1 mcg
Choline0.9 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 287. The excerpt below is the record exactly as published.
Apricot toe Cream 5 cups cream. 2 cups canned (or cooked) apricots. I ^ cups sugar.
Cook this with the app: pantry check, scaling, and the assistant.