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Cranberry Ice
From Delta Gamma cook book, 1922
Serves 3
Marion Gaylord Kellogg (Lambda and Omega Sigma)
Presented as published in 1922. 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
623Calories
2 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories623 kcal
Protein1.6 g
Carbohydrates162 g
Fiber8.7 g
Sugars144 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium248 mg
Calcium39 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A6.3 mcg
Vitamin E2.6 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate9.2 mcg
Choline14 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 92. The excerpt below is the record exactly as published.
Cranberry Ice 1 quart cranberries 1 pint hot water Cook five minutes. Strain and add two cups sugar and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.