Cherry Cream Ice

Name: Cherry Cream Ice
Ingredients: a pound of good ripe cherries; half a pint of water; 0.5 oz. of sugar; the juice of one large or two small lemons

From The "Queen" cookery books: Ices, 1902

Presented as published in 1902. 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

274Calories

4 gProtein

71 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories274 kcal

Protein4.2 g

Carbohydrates71 g

Fiber8.2 g

Sugars48 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium27 mg

Potassium662 mg

Calcium83 mg

Iron3.5 mg

Magnesium47 mg

Phosphorus89 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K37 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate11 mcg

Choline5.1 mg

Caffeine0 mg

Water726 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 10. The excerpt below is the record exactly as published.

Cherry Cream Ice.— Stalk and stone a pound of good ripe cherries, and cook them with their blanched ^kernels for ten minutes in half a pint of water, with ■ Soz. of sugar, then pound them, adding the juice of one large or two small lemons

Cook this with the app: pantry check, scaling, and the assistant.