Apricot Ice Cream
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
2693Calories
36 gProtein
436 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories2693 kcal
Protein36 g
Carbohydrates436 g
Fiber24 g
Sugars398 g
Total Fat104 g
Saturated Fat57 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol300 mg
Sodium250 mg
Potassium3658 mg
Calcium919 mg
Iron5 mg
Magnesium182 mg
Phosphorus872 mg
Zinc4.6 mg
Copper0.8 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C199 mg
Vitamin A1054 mcg
Vitamin E8.9 mg
Vitamin K36 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.5 mg
Folate106 mcg
Choline123 mg
Caffeine0 mg
Water1550 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 73. The excerpt below is the record exactly as published.
APRICOT ICE Creme Glacee aux CREAM. A bricots. 1 lb. fresh apricols. Juice of 2 lemons. 10 oz. castor sugar. O 3 egg yolks. 1 pint milk. ^ pint cream. Blanch and pound 12 apricot kernels
Cook this with the app: pantry check, scaling, and the assistant.