Apricot Ice
From Science of food & cookery, 1921
A little additional sugar may be required.
Presented as published in 1921. 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
124Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein3.5 g
Carbohydrates29 g
Fiber4.9 g
Sugars23 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium6.4 mg
Potassium662 mg
Calcium37 mg
Iron1 mg
Magnesium28 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A227 mcg
Vitamin E2.2 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate31 mcg
Choline9 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 140. The excerpt below is the record exactly as published.
APRICOT ICE i cup stewed apricot pulp Y2 cup water 3 tablespoons lemon juice Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.