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Apricot Water Ice
From Cassell's dictionary of cookery, 1892
Serves 2
Time to freeze: twenty-five minutes.
Presented as published in 1892. 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
605Calories
8 gProtein
159 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein8.5 g
Carbohydrates159 g
Fiber2.8 g
Sugars27 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium2915 mg
Calcium121 mg
Iron10 mg
Magnesium104 mg
Phosphorus252 mg
Zinc1.6 mg
Copper0.9 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A951 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate17 mcg
Choline5.1 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 166. The excerpt below is the record exactly as published.
pricot "Water Ice. — Skin, divide, and stone, six large rijie apricots. Blanch, pound, and add the kernels to the fruit, with the juice of two lemons, half a pint of water, and two of clarified sugar
Cook this with the app: pantry check, scaling, and the assistant.