Cherry Ice
From The Federation cook book, 1910
Presented as published in 1910. 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
3904Calories
18 gProtein
980 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories3904 kcal
Protein18 g
Carbohydrates980 g
Fiber0 g
Sugars955 g
Total Fat4.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium2546 mg
Calcium157 mg
Iron1.6 mg
Magnesium140 mg
Phosphorus255 mg
Zinc0.8 mg
Copper0.9 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1427 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 27. The excerpt below is the record exactly as published.
Cherry Ice — Pit and crust two quarts of cherries, sprin- kle with a quart of sugar. Add the crushed kernels of a dozen cherries and let stand two hours. Add a pint of water, press through a strainer, and partially freeze. When nearly frozen, add the stiffy whipped whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.