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Currant Ice
From Virginia Cookery-book, 1884
Serves 8
Presented as published in 1884. 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
313Calories
5 gProtein
71 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein5.4 g
Carbohydrates71 g
Fiber0 g
Sugars71 g
Total Fat2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium35 mg
Potassium28 mg
Calcium13 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.9 mcg
Choline56 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 100. The excerpt below is the record exactly as published.
Currant Ice. To the strained juice of red currants, in the proportion of three quarts of water to one of juice, put one pound and a quarter of sugar and freeze. Currant juice 1 qt. Water 3 qts. Sugar li lbs. Whites of eggs 3 Gelatine 1 oz.
Cook this with the app: pantry check, scaling, and the assistant.