vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Ice
From The new practical housekeeping, 1890
Serves 6
Presented as published in 1890. 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
535Calories
5 gProtein
123 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein5.3 g
Carbohydrates123 g
Fiber0 g
Sugars123 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol155 mg
Sodium76 mg
Potassium74 mg
Calcium32 mg
Iron0.9 mg
Magnesium7.7 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C20 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate20 mcg
Choline123 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 310. The excerpt below is the record exactly as published.
Currant Ice. — Boil down three pints water and a pound and a half sugar to a quart, skim, add two cups currant juice, and when partly frozen, add whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.