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Agnes B. Marshall

12.—Apricot Cream Ice

Crème d’Abricots

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Book of Ices
Book of Ices

By Agnes B. Marshall

Published 1885

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Method

Cut 12 ripe apricots into halves, crack the stones, take out the kernels, and put the fruit to cook, for about a quarter of an hour, with 1½

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