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Apricot Water Ice
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. 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
597Calories
8 gProtein
109 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein7.7 g
Carbohydrates109 g
Fiber4.6 g
Sugars103 g
Total Fat18 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol0 mg
Sodium8.6 mg
Potassium290 mg
Calcium105 mg
Iron1.4 mg
Magnesium99 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A9.6 mcg
Vitamin E9.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline19 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 55. The excerpt below is the record exactly as published.
Apricot Water Ice. Boil 1 quart of water to 1 pint of sugar; remove scum. Put 1 can of apricots through a coarse sieve; grate or pound 5 or 6 bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.