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Currant Ice
From Scientific cooking with scientific methods, 1911
Serves 4
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
446Calories
0 gProtein
116 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein0 g
Carbohydrates116 g
Fiber0 g
Sugars115 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium26 mg
Calcium8.3 mg
Iron0.2 mg
Magnesium2.9 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A1.2 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
Folate0.8 mcg
Choline0.2 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 4 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 Ice. 2 cups currant juice. 2 cups sugar. 4 cups water. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.