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Currant Ice
From Buckeye cookery, 1892
Serves 5
Presented as published in 1892. 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
570Calories
0 gProtein
148 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein0 g
Carbohydrates148 g
Fiber0 g
Sugars147 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium19 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A1 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 mcg
Choline0 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 99. The excerpt below is the record exactly as published.
Currant Ice. Boil down three pints of water and a pound and a half sugar to. one quart, skim, add two cups of currant juice
Cook this with the app: pantry check, scaling, and the assistant.