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 whipping cream
- one cup apri- cot pulp
- one-half cup sugar
Directions
1
One and one-half cups whipping cream, one cup apri- cot pulp and juice, one-half cup sugar. Cook sugar and
2
114 BETHANY UNION COOK BOOK
3
pulp until quite thick and let cool. Beat the cream until very stiff, then fold the fruit pulp into the cream. Pack in a mold or ice cream freezer can and let freeze about three hours. Mrs. C. Roy Kindt.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive