vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Ice
From The national course in home economics, 1917
Serves 4
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
548Calories
5 gProtein
128 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein4.7 g
Carbohydrates128 g
Fiber0 g
Sugars128 g
Total Fat3.9 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium71 mg
Potassium72 mg
Calcium26 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C30 mg
Vitamin A61 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 229. The excerpt below is the record exactly as published.
CURRANT ICE. Take one pint of currant juice, one pound of sugar and one pint of water. Place the ingredients in the freezer and when partly frozen add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.