Ice from Strawberry Jam
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
No additional sugar is needed if using jam, as it contains sufficient sugar.
Presented as published in 1880. 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
1119Calories
5 gProtein
87 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1119 kcal
Protein5.2 g
Carbohydrates87 g
Fiber1.2 g
Sugars55 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium85 mg
Potassium314 mg
Calcium166 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus155 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 214. The excerpt below is the record exactly as published.
a quarter of a pound of jam, and mix it well with half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.