Cherry Ice
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
3604Calories
27 gProtein
876 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories3604 kcal
Protein27 g
Carbohydrates876 g
Fiber12 g
Sugars689 g
Total Fat6.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium2268 mg
Potassium2853 mg
Calcium766 mg
Iron65 mg
Magnesium194 mg
Phosphorus393 mg
Zinc1.7 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate256 mcg
Choline27 mg
Caffeine0 mg
Water1691 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.
CHERRY ICE Wash, pick, and stone two quarts of cher- ries ; bruise them well ; cover with a pound of powdered sugar and set aside for an hour. Then pour a quart of boiling water over them and strain through a cloth. Just before freezing add a glass of kirsch, if liquor is not objectionable, and a quarter of a pound of candied cherries
Cook this with the app: pantry check, scaling, and the assistant.