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CHAMPAGNE ICE
From The new Kentucky home cook book, 1884
Serves 6
F. H. Traxel
Presented as published in 1884. 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
80Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein5.3 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars2.7 g
Total Fat3.5 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium50 mg
Potassium187 mg
Calcium45 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C53 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline103 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 155. The excerpt below is the record exactly as published.
CHAMPAGNE ICE. Squeeze the juice of six lemons into a large basin, rasp the rinds into the same, add a bottle of Champagne and sirup or sugar to taste, whip the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.