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Frozen Carafes
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Use ordinary glass carafes to avoid breakage during freezing.
Presented as published in 1885. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2433 mg
Potassium3.1 mg
Calcium9.2 mg
Iron0 mg
Magnesium2.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 64. The excerpt below is the record exactly as published.
frozen carafes or water-bottles are to be pre- pared at home, the following method will be found easy and satisfactory. Unless small carafes for individual use are de- sired, the ordinary glass ones will answer : the use of cut or pressed glass bottles is attended with the danger of breaking during the freezing. Smooth carafes are best, holding about a quart : they are filled with fresh water to the bottom of the neck, and set in a wooden tub containing enough freezing- mixture to reach two-thirds up the sides. The freezing-mix- ture is composed of three parts of pounded ice to one of salt
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