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Currant Ice
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
614Calories
0 gProtein
158 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein0 g
Carbohydrates158 g
Fiber0 g
Sugars157 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium51 mg
Potassium41 mg
Calcium8.7 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Currant Ice. Take pink raspberries and currants in equal proportion. Mash fruit and press through jelly bag. Have 1 pint of fruit juice, 1 pint of cold water and 1% pints granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.