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Champagne Ice
From The Blue grass cook book, 1904
Serves 4
Presented as published in 1904. 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
507Calories
2 gProtein
131 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein1.5 g
Carbohydrates131 g
Fiber3.9 g
Sugars126 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.7 mg
Potassium283 mg
Calcium69 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus23 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A15 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline13 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.
CHAMPAGNE ICE Make a syrup of 1 pound sugar, 1 quart water, and add juice of 3 oranges and 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.