Cherry-Water Ice

Name: Cherry-Water Ice
Ingredients: one pound of cherries; the juice of two lemons; one pint of clarified sugar; half a pint of water

From Buckmaster's cookery, 1887

Presented as published in 1887. 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

1926Calories

7 gProtein

493 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1926 kcal

Protein6.9 g

Carbohydrates493 g

Fiber5.6 g

Sugars469 g

Total Fat2.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium15 mg

Potassium1330 mg

Calcium119 mg

Iron1.9 mg

Magnesium74 mg

Phosphorus137 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C153 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water787 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 131. The excerpt below is the record exactly as published.

CHERRY-WATER ICE. Beat up in a mortar one pound of cherries with their stones, and make them into a puree, then add the juice of two lemons to one pint of clarified sugar and half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.