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Apricot Sorbet
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
437Calories
2 gProtein
47 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein1.7 g
Carbohydrates47 g
Fiber0.2 g
Sugars43 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium17 mg
Potassium115 mg
Calcium50 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A6.4 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline1.2 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
Apricot Sorbet. 1 can apricots. % cup lemon juice. 114 cups sugar. 1 pint cream
Cook this with the app: pantry check, scaling, and the assistant.