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Fruit Ice
From The Monmouth Baptist ladies' cook book, 1907
Serves 7
Presented as published in 1907. 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
606Calories
6 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein5.8 g
Carbohydrates153 g
Fiber5.9 g
Sugars147 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium473 mg
Calcium85 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A26 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate54 mcg
Choline21 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 105. The excerpt below is the record exactly as published.
FRUIT ICE. Mrs. Otillie Roeder Neece. Juice of four oranges, three lemons, one small can pine apples, four xups sugar disolved in two quarts water — freeze. Milk may be used instead of water, but in using milk dissolve sugar in milk and freeze slightly before adding fruit, when freeze again. FRUIT ICE. Mrs. Fred Patterson. Six oranges, one dozen bananas (sliced), juice of three lemons, five cups of sugar, white of one egg; add to this mixture enough water to make three quarts in all. FRUIT ICE. Mrs. Frances Hagey, Chicago. One can grated pine apptfe, six oranges, one quart canned cherries, one box gelatine, four cups sugar
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Cook this with the app: pantry check, scaling, and the assistant.