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Currant and Red Raspberry Ice
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
608Calories
3 gProtein
154 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein2.5 g
Carbohydrates154 g
Fiber0.9 g
Sugars141 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium990 mg
Calcium90 mg
Iron1.1 mg
Magnesium96 mg
Phosphorus82 mg
Zinc1.1 mg
Copper0.1 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate8.4 mcg
Choline0.3 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 113. The excerpt below is the record exactly as published.
Currant and Red Raspberry Ice. 4 cups water. 1 cup currant juice. 1 cup raspberry juice. 1^2 cups sugar. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.