Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
100
Calories
0g
Protein
5g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cups sugar
- one-half cups cream
- four cups
Directions
1
One can apricots, one and one-half cups sugar, one and one-half cups cream. Drain apricots. To the syrup add enough water to make four cups and cook with sugar for five minutes. Strain, add apricots pressed,through sieve, cool and freeze. When frozen to a soft mush, add cream, whipped, and continue freezing until quite stifif. Peeled apricots are preferable. Mrs. John McKinl.w.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive