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Currant Ice
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
601Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein1.8 g
Carbohydrates156 g
Fiber2.1 g
Sugars148 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium430 mg
Calcium40 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1.2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline5.3 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.
Currant Ice Make a syrup of 4 c water and 2 c sugar, add i c raisins, boil 10 m, strain, cool and add 2 c currant juice
Cook this with the app: pantry check, scaling, and the assistant.