vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Apricot Ice (Gelatine Version)
From Twentieth century home cook book, 1905
Serves 3
Fresh fruit is better in season.
Presented as published in 1905. 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
421Calories
23 gProtein
71 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein23 g
Carbohydrates71 g
Fiber9.3 g
Sugars6.8 g
Total Fat8.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol248 mg
Sodium831 mg
Potassium489 mg
Calcium298 mg
Iron24 mg
Magnesium46 mg
Phosphorus214 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C107 mg
Vitamin A121 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.6 mg
Folate142 mcg
Choline218 mg
Caffeine0 mg
Water498 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 119. The excerpt below is the record exactly as published.
one box of gelatine put enough cold water to cover, let stand half an hour, then add one quart of boiling water, the juice of six or eight lemons and sugar enough to please the taste. Stir well, strain through a clean cloth and set aside to cool. To the above add one can of apricots — fresh fruit is better in season — that have been peeled- and run through a sieve. Mix well together and freeze. When the ice begins to harden add the beaten whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.