Cherry Ice (Creme de Cerises)
From Choice cookery, 1888
Presented as published in 1888. 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
1234Calories
33 gProtein
220 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories1234 kcal
Protein33 g
Carbohydrates220 g
Fiber0 g
Sugars210 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium359 mg
Potassium1884 mg
Calcium674 mg
Iron2.5 mg
Magnesium122 mg
Phosphorus743 mg
Zinc3.3 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline0 mg
Caffeine0 mg
Water1291 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 49. The excerpt below is the record exactly as published.
CHERRY ICE (Creme de Cerises). 1 lb. cherries Juice of lemons A few drops cochineal 1 wineglass sherry % pint water 3 oz. sugar 1 pint custard (No. 1 or 2)
Cook this with the app: pantry check, scaling, and the assistant.