vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Ice
From Twentieth century home cook book, 1905
Serves 3
Presented as published in 1905. 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
707Calories
4 gProtein
171 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein4.2 g
Carbohydrates171 g
Fiber0 g
Sugars170 g
Total Fat3.7 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium72 mg
Potassium74 mg
Calcium25 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C41 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 119. The excerpt below is the record exactly as published.
CURRANT ICE. To one pint of currant juice add one pound of sugar, one pint of water ; when partly frozen add the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.