vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dessert Ice Currants
From Cassell's dictionary of cookery, 1892
Serves 2
No specific cost provided.
Presented as published in 1892. 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
35Calories
6 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein5.5 g
Carbohydrates3.1 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium40 mg
Calcium8.6 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus7.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 465. The excerpt below is the record exactly as published.
Dessert Ice Currants. — To the beaten whites of two cg<^» add a quarter of a pint of clear spring water, and mix them thoroughly toge- ther. Select some fine bunches of ciu-rant
Cook this with the app: pantry check, scaling, and the assistant.