Ice, Strawberry Water

Name: Ice, Strawberry Water
Ingredients: one pint of strawberries; half a pint of clarified sugar; half a pint of water

From The handy dictionary of cookery, 1890

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

938Calories

3 gProtein

236 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories938 kcal

Protein2.9 g

Carbohydrates236 g

Fiber0 g

Sugars223 g

Total Fat1.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9.1 mg

Potassium730 mg

Calcium85 mg

Iron1.2 mg

Magnesium59 mg

Phosphorus103 mg

Zinc0.5 mg

Copper0.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C268 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water645 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.

one pint of strawberries or four tablespoonfuls of jam through a hair sieve into a basin. Mix with it half a pint of clarified sugar {see Ices, Clarified Sugrar for.) Whip up stiffly half a pint of cream ; add it also. Pour into a tin and freeze. Ice, Strawberry Water. Prepare the fruit as for strawberry cream ice. Mix with it half a pint of clarified sugar and half a pint of water

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