{"id":7762,"slug":"apricot-ice","title":"APRICOT ICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one dozen apricots","a few of the kernels","a pint of water","the juice of a lemon","one-half pound of sugar"],"ingredients_norm":["apricot","few of the kernel","water","juice of lemon","sugar"],"steps":["Pare and grate one dozen apricots, and blanch a few of the kernels.","Then pound them and add to the grated fruit.","Pour a pint of water over them, adding the juice of a lemon also.","Let them stand for an hour and strain, adding one-half pound of sugar just before freezing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w93:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"337feb6c8324ed1d12870dbcd25da3bf1faecad9c1eb7b2c15e01167bcdf953b","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/apricot-ice"}