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Cherry Ice
From Mary Jane's cook book, 1916
Serves 3
Presented as published in 1916. 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
518Calories
4 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein3.8 g
Carbohydrates127 g
Fiber0 g
Sugars118 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.5 mg
Potassium855 mg
Calcium51 mg
Iron0.4 mg
Magnesium47 mg
Phosphorus86 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline0.5 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 71. The excerpt below is the record exactly as published.
CHERRY ICE. Cherries, 2 quarts. Sugar, 1 cup. Water, 1 pint. Lemon juice, 2 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.