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Currant Ice
From Harper's cook book encyclopædia, 1902
Serves 5
Time: half an hour to draw out the juice.
Presented as published in 1902. 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
579Calories
1 gProtein
149 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories579 kcal
Protein1.4 g
Carbohydrates149 g
Fiber4.2 g
Sugars143 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8 mg
Potassium275 mg
Calcium40 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.9 mcg
Choline7.5 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 225. The excerpt below is the record exactly as published.
Currant Ice. — One pint of the juice of red currants, to which have been added a few raspberries to give ad- ditional color. Add I Yz lbs. of sugar, boiled to a syrup with one quart of water
Cook this with the app: pantry check, scaling, and the assistant.