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Frozen Mixed Fruits
From The national course in home economics, 1917
Serves 8
Sufficient for eight people.
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
403Calories
2 gProtein
103 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories403 kcal
Protein1.6 g
Carbohydrates103 g
Fiber1.9 g
Sugars92 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.4 mg
Potassium292 mg
Calcium37 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline3.4 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 232. The excerpt below is the record exactly as published.
FROZEN MIXED FRUITS. One pint of strawberries, one pint of raspberries, one pint of red cur- rants, one pint of water, the juice of two lemons, one and one-half pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.