vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Ice
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 15
Presented as published in 1907. 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
569Calories
1 gProtein
146 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein1 g
Carbohydrates146 g
Fiber0.4 g
Sugars141 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium401 mg
Calcium41 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus33 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate3 mcg
Choline0 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 101. The excerpt below is the record exactly as published.
CURRANT ICE. 4 quarts water, i pint raspberry juice, 4 lbs. sugar, I quart currant juice
Cook this with the app: pantry check, scaling, and the assistant.