Apricot Water Ice

Name: Apricot Water Ice
Ingredients: about thirty good ripe apricots; half a pint of water; the juice of two lemons; a pint of the sugar syrup

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

1772Calories

19 gProtein

461 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1772 kcal

Protein19 g

Carbohydrates461 g

Fiber30 g

Sugars425 g

Total Fat6.1 g

Saturated Fat0.4 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium272 mg

Potassium3390 mg

Calcium267 mg

Iron5.9 mg

Magnesium142 mg

Phosphorus308 mg

Zinc4.3 mg

Copper1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C226 mg

Vitamin A1154 mcg

Vitamin E11 mg

Vitamin K40 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate130 mcg

Choline44 mg

Caffeine0 mg

Water1543 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 16. The excerpt below is the record exactly as published.

bout tliirty good ripe apricots, crack the stones, and blanch and pound half the kernels, infusing them for a little in half a pint of water, with the juice of two lemons ; rub the fruit to a pulp, and to each pound of this pulp allow a pint of the sugar syrup

Cook this with the app: pantry check, scaling, and the assistant.