Currant Ice
From Home dissertations, 1891
Presented as published in 1891. 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
2192Calories
19 gProtein
513 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories2192 kcal
Protein19 g
Carbohydrates513 g
Fiber0 g
Sugars510 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium286 mg
Potassium290 mg
Calcium103 mg
Iron3.6 mg
Magnesium24 mg
Phosphorus297 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C122 mg
Vitamin A245 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water1019 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.
CURRANT ICE. To one pint of currant juice add one pound of sugar, and one pint of water; when partly frozen, add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.