vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Ice Cream
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. H. G. Tull, Phila.
Presented as published in 1914. 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
550Calories
5 gProtein
72 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein4.9 g
Carbohydrates72 g
Fiber0 g
Sugars35 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol85 mg
Sodium37 mg
Potassium871 mg
Calcium122 mg
Iron2.5 mg
Magnesium35 mg
Phosphorus148 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C3.8 mg
Vitamin A264 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate1.6 mcg
Choline7.2 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 65. The excerpt below is the record exactly as published.
APRICOT ICE CREAM. Make custard of 1 teaspoonful of corn starch and % pint milk. After this gets thoroughly cold, add 1 pint cream, 1 cup sugar, 2 cups cooked apricots
Cook this with the app: pantry check, scaling, and the assistant.