Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Cherry | 1 cup (138g) | 87 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lemon Peel | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Melon | not in our table | 0 |
| Water | not in our table | 0 |
| Tangerine | 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 pint of fresh apricot purée
- one pint of syrup
- one pint of grated
- one pint of pounded banana pulp to macerate
- one pint of maraschino-flavoured syrup
- one pint of stoned cherries
- one pint of cold syrup
- one pint of strawberry purée
- one pint of red-currant juice
- one-half pints of boiling syrup
- one pint of very ripe melon pulp
- one tablespoonful of orange-flower water
- one quart of boiling syrup
- one-half pints of the juice of sweet
- two lemons
- one lemon
- three lemons
- three lemon peels to infuse
- four lemons
- two oranges
- two lbs
- four tangerines into one
- six tangerines
- four oranges into one quart of boiling syrup
- four oranges
- two lemons per lb
Directions
2761—APRICOT ICE
Take one pint of fresh apricot purée, one pint of syrup, and the juice of two lemons. The strength of the preparation should measure 18° or 19° (saccharometer).
2762—PINE-APPLE ICE
Set to macerate for two hours one pint of grated or pounded skinned pine-apple in one pint of syrup. Rub the whole through a sieve, add the juice of one lemon and a few drops of Kirsch, and test the preparation, which should measure from 18° to 20°.
2763—BANANA ICE
Set one pint of pounded banana pulp to macerate for two hours in one pint of Maraschino-flavoured syrup. Add the juice of three lemons, and rub through a sieve. This preparation should measure from 20° to 21°.
2764—CHERRY ICE
Crush one pint of stoned cherries, and pound their stones. Set the whole to macerate for one hour in one pint of syrup, flavoured with Kirsch. Rub through a sieve and add the juice of a half-lemon. The preparation should measure 21°.
2765—LEMON ICE
Set the zests of three lemon peels to infuse for three hours in one pint of cold syrup. Add the juice of four lemons and of two oranges, and strain the whole. The preparation should measure 22°.
2766—STRAWBERRY ICE
Mix one pint of strawberry purée with one pint of syrup, and add thereto the juice of two oranges and of two lemons. Or pound two lbs. of strawberries with one lb. of powdered sugar; add the juice of oranges and lemons as above; rub the whole through a sieve, and add the necessary amount of filtered water to bring the preparation to 16°or 18°.
2767—RASPBERRY ICE
Proceed as for No. 2766, and use the same quantities.
2768—RED-CURRANT ICE
Mix one pint of red-currant juice with one pint of syrup. In view of the natural acidity of the fruit, lemon-juice may be dispensed with. The preparation should measure 20°.
2769—TANGERINE ICE
Throw the _zests_ of the rinds of four tangerines into one and one-half pints of boiling syrup. Let the whole cool; rub it through a sieve, and finish it with the juice of six tangerines, two oranges and one lemon. The preparation should measure 21°.
2770—MELON ICE
Mix one pint of very ripe melon pulp with one pint of syrup, the juice of two oranges and one lemon, and one tablespoonful of orange-flower water. Rub the whole through a sieve. The mixture should measure 22°.
2771—ORANGE ICE
Throw the _zests_ of the rinds of four oranges into one quart of boiling syrup. Let the whole cool; add the juice of four oranges and one lemon, and rub it through a sieve. It should measure 21°.
2772—PEACH ICE
Proceed as for No. 2761, using wall peaches if possible.
2773—PEAR ICE
Peel, core, and pound some fine William pears, with one lb. of powdered sugar per two-thirds lb. of the fruit; and add thereto the juice of two lemons per lb. of pears. Rub the whole through a sieve, and add enough filtered water to bring it to 22°.
2774—PLUM ICE
Proceed as for No. 2761, bringing the preparation to 20°.
2775—GRAPE ICE
Add to one and one-half pints of the juice of sweet, pressed grapes the juice of three lemons and the necessary quantity of powdered sugar to bring the preparation to 20°. Rub the whole through a sieve.
2776—VIOLET ICE
Put half a lb. of cleaned violet petals into one and one-half pints of boiling syrup. Let them infuse for ten minutes; strain the whole through a sieve; let it cool, and finish it with the juice of three lemons. The preparation should measure from 20° to 21°.