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Melon Water-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
843Calories
2 gProtein
219 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein2.1 g
Carbohydrates219 g
Fiber3.8 g
Sugars211 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium142 mg
Calcium29 mg
Iron1.1 mg
Magnesium9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water130 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 509. The excerpt below is the record exactly as published.
Melon Water-Ice. — Pound 8oz. of ripe Melon in a mortar, and add 2oz. of orange-flower water, the juice of two lemons, 1 breakfast-cupful of water, and 1 pint of clarified sugar
Cook this with the app: pantry check, scaling, and the assistant.