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Cherry Ice
From The new practical housekeeping, 1890
Serves 7
A nice way to serve different creams and ices.
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
513Calories
3 gProtein
127 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories513 kcal
Protein2.7 g
Carbohydrates127 g
Fiber0 g
Sugars122 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.9 mg
Potassium594 mg
Calcium37 mg
Iron0.3 mg
Magnesium33 mg
Phosphorus60 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 310. The excerpt below is the record exactly as published.
Cherry Ice. — Take two quarts sweet cherries, one of water and three teacups sugar
Cook this with the app: pantry check, scaling, and the assistant.