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Fruit Ice
From The Monmouth Baptist ladies' cook book, 1907
Serves 9
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
640Calories
4 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein3.6 g
Carbohydrates165 g
Fiber8 g
Sugars143 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.4 mg
Potassium838 mg
Calcium66 mg
Iron0.8 mg
Magnesium58 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate72 mcg
Choline27 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 9 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
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