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APRICOT WATER ICE
From The new Kentucky home cook book, 1884
Serves 3
F. H. Traxel
Presented as published in 1884. 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
503Calories
8 gProtein
132 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein8.1 g
Carbohydrates132 g
Fiber1.9 g
Sugars1.7 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium30 mg
Potassium2892 mg
Calcium119 mg
Iron9.9 mg
Magnesium104 mg
Phosphorus248 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A958 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate13 mcg
Choline3.4 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 155. The excerpt below is the record exactly as published.
APRICOT WATER ICE. Take one pound of ripe apricots mashed into a quart of water; add the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.