Fruit Ices
From Sea Cookery, 1911
Presented as published in 1911. 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
1168Calories
1 gProtein
301 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1168 kcal
Protein1.1 g
Carbohydrates301 g
Fiber2.8 g
Sugars278 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium359 mg
Potassium448 mg
Calcium58 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C299 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water1006 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 78. The excerpt below is the record exactly as published.
FRUIT ICES. A variety of simple water ices can be made by using the liquid from bottled or tinned fruits. When making these it is advisable to mash a part of the bottle of fruit used, and after mixing these with the juice, strain it through a hair sieve or very clean cloth. Sugar is then added in the average proportion of f lb. to each 1 quart of juice, but a little judgment is necessary because of the varying natural sweetness of the fruits used. When making a fruit ice, always add the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.