Fruit Ices
From Cox's manual of gelatine cookery (copyright), 1938
Fruits suitable: Strawberries, raspberries, bananas, oranges, etc.
Presented as published in 1938. 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
9163Calories
82 gProtein
746 gCarbs
681 gFat
Full nutrition (34 nutrients)
Calories9163 kcal
Protein82 g
Carbohydrates746 g
Fiber197 g
Sugars440 g
Total Fat681 g
Saturated Fat383 g
Monounsaturated Fat139 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol1930 mg
Sodium924 mg
Potassium8494 mg
Calcium1384 mg
Iron30 mg
Magnesium667 mg
Phosphorus2361 mg
Zinc6.1 mg
Copper1.7 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C605 mg
Vitamin A1208 mcg
Vitamin E0.5 mg
Vitamin K58 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)30 mg
Folate285 mcg
Choline150 mg
Caffeine0 mg
Water2587 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 39. The excerpt below is the record exactly as published.
FRUIT ICES. Seven to eight persons (a) These can be made with equal quantities of fruit purée and cream, or fruit purée, custard, and cream, using I teaspoonful of Gelatine to 1 quart of the mixture. $ teaspoonful COX’S INSTANT POWDERED GELATINE 4 pint cream (or custard and cream) ¢ lb. sugar 4 pint fresh fruit purée Colouring 2 tablespoonfuls water Squeeze of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.