Blackberry Water Ice
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1613Calories
28 gProtein
401 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1613 kcal
Protein28 g
Carbohydrates401 g
Fiber95 g
Sugars519 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium61 mg
Potassium3021 mg
Calcium309 mg
Iron4 mg
Magnesium381 mg
Phosphorus364 mg
Zinc3.4 mg
Copper2.7 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C277 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol9.3 g
Water2518 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 64. The excerpt below is the record exactly as published.
Blackberry Water Ice (Miss Butherford.) 2 quarts of blackberries. 1 pint of sugar. 177 FOR WRITTEN RECIPES 1 quart of water. 2 tablespoons of brandy
Cook this with the app: pantry check, scaling, and the assistant.