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Cinnamon-Water Ice
From The encyclopædia of practical cookery, 1890
Serves 1
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
255Calories
4 gProtein
57 gCarbs
1 gFat
Full nutrition (35 nutrients)
Calories255 kcal
Protein3.7 g
Carbohydrates57 g
Fiber14 g
Sugars21 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7.3 mg
Potassium459 mg
Calcium180 mg
Iron2.7 mg
Magnesium30 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C160 mg
Vitamin A4.5 mcg
Vitamin E0.7 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate34 mcg
Choline16 mg
Caffeine0 mg
Alcohol8.3 g
Water288 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 367. The excerpt below is the record exactly as published.
Cinnamon-Water Ice. — Bruise two small sticks of Cinnamon, put them into a saucepan with a little plain syrup, and simmer on the side of the fire for ten minutes. B-emove the pan from the fire, stir in 1 wineglassful of brandy, the strained juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.