Melon Water Ice

Name: Melon Water Ice
Ingredients: Peel a ripe melon and pound the flesh till smooth; half a pint of water; 3oz. of sugar; the juice of two lemons or oranges; a glass of maraschino syrup; a pint more water

From The "Queen" cookery books: Ices, 1902

Particularly good if champagne is used instead of the last water.

Presented as published in 1902. 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

1571Calories

2 gProtein

396 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1571 kcal

Protein1.8 g

Carbohydrates396 g

Fiber4.7 g

Sugars280 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium24 mg

Potassium364 mg

Calcium135 mg

Iron0.4 mg

Magnesium33 mg

Phosphorus46 mg

Zinc1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C124 mg

Vitamin A24 mcg

Vitamin E0.3 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate68 mcg

Choline17 mg

Caffeine0 mg

Water930 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 17. The excerpt below is the record exactly as published.

Melon Water Ice. — Peel a ripe melon and pound the flesh till smooth, then mix with it half a pint of water, 3oz. of sugar, the juice of two lemons or oranges, and a glass of maraschino syrup, add to this a pint more water

Cook this with the app: pantry check, scaling, and the assistant.