Mexican Guava Ice
From The "Queen" cookery books: Ices, 1902
Add whipped cream for richness when freezing.
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
4900Calories
70 gProtein
308 gCarbs
380 gFat
Full nutrition (34 nutrients)
Calories4900 kcal
Protein70 g
Carbohydrates308 g
Fiber0 g
Sugars274 g
Total Fat380 g
Saturated Fat214 g
Monounsaturated Fat81 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol1640 mg
Sodium779 mg
Potassium2589 mg
Calcium1859 mg
Iron2.7 mg
Magnesium191 mg
Phosphorus1816 mg
Zinc8.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B126.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2 mg
Niacin (B3)1.7 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water1520 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.
a quart of cream with half a pound of caster sugar and a vanilla bean into a pan, and set this in a larger pot three parts full of water, and scald the cream, &c., and freeze. This ice is improved by standing for a little before serving. (If the cream used is very rich it is best to dilute it with a little milk, or it will granulate when stirred, and form httle specks of butter). For the second form, scald a quart of milk, then pour it slowly on to three whole egg
Cook this with the app: pantry check, scaling, and the assistant.