Fruit Ice Cream

Name: Fruit Ice Cream
Ingredients: 3 oranges; ½ can apricots; 3 lemons; 3 c. sugar; 3 bananas; 3 c. cold water

From The school kitchen textbook, 1915

Presented as published in 1915. 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

2994Calories

13 gProtein

777 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories2994 kcal

Protein13 g

Carbohydrates777 g

Fiber31 g

Sugars706 g

Total Fat4.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium44 mg

Potassium2744 mg

Calcium342 mg

Iron3.7 mg

Magnesium186 mg

Phosphorus207 mg

Zinc1.3 mg

Copper0.8 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C480 mg

Vitamin A92 mcg

Vitamin E2 mg

Vitamin K2.5 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate269 mcg

Choline97 mg

Caffeine0 mg

Water1732 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 54. The excerpt below is the record exactly as published.

Fruit Ice Cream 3 oranges. § can apricots. 3 lemons. 3 c. sugar. 3 bananas. 3 c. cold water

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