vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Grape Ice
From How we cook in Tennessee .., 1906
Serves 7
Presented as published in 1906. 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
524Calories
3 gProtein
127 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein3.4 g
Carbohydrates127 g
Fiber0.4 g
Sugars126 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol80 mg
Sodium45 mg
Potassium216 mg
Calcium37 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A34 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline69 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 133. The excerpt below is the record exactly as published.
Grape Ice. — Take two and one-half pints Welch's grape juice (bought of druggist), two and one-half pints water, one and one-half pounds granulated sugar, and just before freezing add JAS. E. CALDWELL, Pres. & Gen. Manager. T. D. WEBB, Treasurer. LELAND HUME, Sec. & Ass't Gen. Mgr. 232 HOW WE COOK IN TENNESSEE, beaten whites three eggs with three tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.