vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Apricot Water-ice
From The table, 1889
Serves 2
Serve like vanilla ice-cream.
Presented as published in 1889. 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
776Calories
9 gProtein
160 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein9.4 g
Carbohydrates160 g
Fiber8.3 g
Sugars148 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol0 mg
Sodium7.6 mg
Potassium832 mg
Calcium111 mg
Iron2.1 mg
Magnesium101 mg
Phosphorus192 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A230 mcg
Vitamin E9.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline21 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 311. The excerpt below is the record exactly as published.
Apricot Water-ice.— Have twelve good-sized, fine, sound apri- cots; wipe them neatly, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Have two ounces of bitter almonds, peel, and pound with- out drying 'them ; add one gill of cold water and one ounce of pow- dered sug
Cook this with the app: pantry check, scaling, and the assistant.