Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- three cups of sugar
- three pints water
- two cups sugar
- one cup rich cream
- one-half cup lemon juice
- one quart milk
- three lemons
- three oranges
- one pineapple cut fine
- six eggs well beaten
- one gallon
- 65 apricot ice -- one large can apricots rubbed through col- ander
- one large can apricots rubbed through col- ander
- two lemons
Directions
FRUIT SHERBET— Make a syrup of three cups of sugar, three pints water. When cold add juice of three lemons, three oranges and three bananas or one pineapple cut fine, whites of six eggs well beaten. Mix and pour into freezer and freeze. Makes one gallon.
MILADA R. KOREN.
PRAGUE CHAPTER BOOK OF RECIPES 65
APRICOT ICE — One large can apricots rubbed through col- ander, two cups sugar, juice of two lemons and water enough to almost fill one-gallon freezer. Then freeze and when partly frozen add one cup rich cream and allow to freeze until quite hard. Do not fill the freezer full the first time as it would not allow for the cream and would overflow. Makes one gallon.
MILADA R. KOREN.
LEMON MILK SHERBET— Two cups sugar, one-half cup lemon juice, one quart milk. Mix in order given and freeze.