vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mock Ice
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
75Calories
3 gProtein
11 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein3.2 g
Carbohydrates11 g
Fiber0.2 g
Sugars7.3 g
Total Fat2.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol6.4 mg
Sodium13 mg
Potassium18 mg
Calcium8.9 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus7.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.7 mcg
Choline2.9 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 85. The excerpt below is the record exactly as published.
Mock Ice. Take al)0ut .'! tablespoon I'uls of some good preserve, rub it through a sieve with as much cream as will fill a (|t. mould; dissolve % of an oz. of isinglass or gelatine in 1/2 pt. of water
Cook this with the app: pantry check, scaling, and the assistant.