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Cherry Water-ice
From The table, 1889
Serves 6
Serve like vanilla ice-cream.
Presented as published in 1889. 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
193Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein1.1 g
Carbohydrates50 g
Fiber2.3 g
Sugars44 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium157 mg
Calcium26 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 311. The excerpt below is the record exactly as published.
Cherry Water-ice. — Procure one pound of sound, solid, sour cherries ; put them in a vessel, after picking off the stems nicely, with half a pound of powdered sugar, and squeeze in the juice of three fine lemons. Mix well with the spatula for five minutes, then add a quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.