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Cherry 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
462Calories
4 gProtein
118 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein3.8 g
Carbohydrates118 g
Fiber6.7 g
Sugars103 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium617 mg
Calcium66 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A194 mcg
Vitamin E0.3 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate32 mcg
Choline22 mg
Caffeine0 mg
Water320 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 283. The excerpt below is the record exactly as published.
Cherry Ice. — Put 21b. of ripe red Cherries, picked and stoned, into a small preserving-pan, bruise them a little, and set them over the fire with ^lb. of loaf sugar broken very small, and a little water. Boil them and then rub through a hair sieve. Crack the stones, pound the kernels, and squeeze over them the juice of two lemons
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