vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Jam Ice
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
517Calories
2 gProtein
65 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein2 g
Carbohydrates65 g
Fiber0.9 g
Sugars45 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol80 mg
Sodium50 mg
Potassium152 mg
Calcium67 mg
Iron0.7 mg
Magnesium9 mg
Phosphorus61 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline8.7 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 148. The excerpt below is the record exactly as published.
Jam Ice. — Dissolve loz. of isinglass in 1 breakfast-cupful of boiling water. Empty a pound pot of Jam into a basin with 1 pint of cream, and beat well ; pass the mixture through a J am — continued. fine hair sieve, sweeten with 4 table-spoonfuls of caster sugar, and strain in the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.