vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Ice
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
664Calories
2 gProtein
170 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories664 kcal
Protein2.1 g
Carbohydrates170 g
Fiber0 g
Sugars168 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium33 mg
Potassium39 mg
Calcium6.1 mg
Iron0.4 mg
Magnesium2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 89. The excerpt below is the record exactly as published.
CURRANT ICE 2 cups sugar 3 cups currant juice 1 pint water Whites of 2 eggs 2 tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.