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Currant Ice
From The Times cook book, no. 2, 1905
Serves 6
The contrast is attractive and the taste unequaled.
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
627Calories
4 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories627 kcal
Protein3.6 g
Carbohydrates157 g
Fiber0 g
Sugars154 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium63 mg
Calcium12 mg
Iron0.2 mg
Magnesium5.6 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Folate7.4 mcg
Choline0 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 115. The excerpt below is the record exactly as published.
CURRANT ICE. Mrs. Helen M. Magee, No. 122 North Johnston street, Los Angeles— To one pint of currant, or cranberry juice, add one quart of water, and two pounds of sugar; beat to a froth the whites of four eggs
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