vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Gooseberry Ice
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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
670Calories
8 gProtein
151 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein7.9 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat6.4 g
Saturated Fat2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol233 mg
Sodium94 mg
Potassium90 mg
Calcium40 mg
Iron1.2 mg
Magnesium9.1 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A100 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate29 mcg
Choline184 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 310. The excerpt below is the record exactly as published.
whites of five eggs. ICES AND ICE-CREAM. 869 Ooosebern/ Ice, — Stew gooseberries until soft, squeeze through ice-cream strainer, and to every pint juice add pint and a half gran- ulated sugar and pint water
Cook this with the app: pantry check, scaling, and the assistant.