Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 cup of pulp from dried apricots cooked until tender
- two cups of sugar boiled
- a teaspoon of gelatin in a little cold water
- three oranges
- one quart of water
- three parts ice to one part salt
Directions
One cup of pulp from dried apricots cooked until tender, the juice of three oranges and three lemons, two cups of sugar boiled with one quart of water for about ten minutes. Soak a teaspoon of gelatin in a little cold water for a few minutes, add to the hot syrup; then add the fruit and strain through a fine sieve. Cool and freeze, being careful to use three parts ice to one part salt. If you start the freezing slowly, gradually getting faster, this will be just like ice cream.
Mrs. Paul E. Brown.