vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cherry Ice
From The farm cook & rule book, 1923
Serves 7
Presented as published in 1923. 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
542Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein2.3 g
Carbohydrates137 g
Fiber0.8 g
Sugars133 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium269 mg
Calcium31 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline1.5 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 53. The excerpt below is the record exactly as published.
Cherry Ice 4 cupfuls cherry juice 1 quart water 4 cupfuls sugar 2 egg whites 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.