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Cherry Cream Ice
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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
475Calories
2 gProtein
107 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein2.4 g
Carbohydrates107 g
Fiber3.6 g
Sugars97 g
Total Fat6.8 g
Saturated Fat3.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0 g
Cholesterol17 mg
Sodium17 mg
Potassium365 mg
Calcium44 mg
Iron2 mg
Magnesium25 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 280. The excerpt below is the record exactly as published.
Cherry Cream Ice. — (1) Carefully remove all the stones from about 21b. of ripe Cherries, put them into a saucepan with 1 teacupful of water, and boil to a pulp. Bub this through a fine sieve into a basin, mix in 8oz. of powdered loaf sugar, a little cochineal colouring, and lastly 2 breakfast-cupfuls of cream
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