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Juniper-berry Ice
From The encyclopaedia of practical cookery, 1892
Serves 2
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
457Calories
0 gProtein
119 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein0 g
Carbohydrates119 g
Fiber0.7 g
Sugars118 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium10 mg
Calcium21 mg
Iron0.2 mg
Magnesium3.5 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 174. The excerpt below is the record exactly as published.
Juniper-berry Ice. — Take about 1 teacupful of Juniper berries, and give them one boil in a saucepan with 1 pint of water, a small bit of cinnamon, and Jib. of sugar
Cook this with the app: pantry check, scaling, and the assistant.