Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| 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
- 1 pint apricots
- 1 pint of water 3 yolks of eggs boil the sugar
- 3 yolks of eggs boil the sugar
Directions
t quart cream l pint of sugar
1 pint apricots (tinned) 1 pint of water 3 yolks of eggs
Boil the sugar and water 20 minutes. Rub the apricots through a sieve and add them to the boiling syrup, add also the beaten yolks of eggs, and cook for six minutes, stirring all the while. Take from the fire and place in a pan of Cold water. Beat the mixture ten minutes. If cold at the end of that time, add the cream and freeze.