Currant Ice
From Purity flour cookbook, 1917
Presented as published in 1917. 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
2226Calories
1 gProtein
580 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories2226 kcal
Protein0.7 g
Carbohydrates580 g
Fiber2.4 g
Sugars536 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium121 mg
Potassium288 mg
Calcium54 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A2.5 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline27 mg
Caffeine0 mg
Water1336 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 42. The excerpt below is the record exactly as published.
CURRANT ICE To lemon ice m.xture made of f cup lemon juice, 2 cups sugar and 4 cups water, add 1 cup currant juice or 1 glass currant jelly
Cook this with the app: pantry check, scaling, and the assistant.