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Champagne-Ice
From Miss Corson's practical American cookery and household management, 1885
Serves 6
Use utmost speed to prevent gas escape.
Presented as published in 1885. 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
28Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0 g
Carbohydrates6.4 g
Fiber0 g
Sugars6.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium14 mg
Calcium7.4 mg
Iron0 mg
Magnesium18 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.6 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
Choline0.2 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 282. The excerpt below is the record exactly as published.
a very strong, sweet lemonade, and half freeze it, then mix with it a quart bottle of good champagne, after the lemonade is half frozen; close the freezer again quickly, and freeze the ice. In mixing the champagne with the lemon-ice, open the champagne quickly, pour it at once into the freezer, close it without stirring it (because the mixer inside the freezer will do that), and then turn the freezer until the ice is hard enough to serve ; the utmost expedition must be used in opening and mixing the champagne with the lemon-ice, because its volatile gas 532 PRACTICAL AMERICA A' COOKERY. escapes so rapidly ; and the freezer must be kept closed and well packed with ice until the champagne-ice
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