Apricot Ice
A historical recipe from Luncheons, by Mary Ronald (1902).
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A historical recipe
Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Chop, mash, and press through a sieve a canful of California canned apricots.
- To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet.
- Freeze and serve in glasses.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve