Muskmelon Ice

Name: Muskmelon Ice
Ingredients: three good-sized melons; a half-pound of sugar; a quart of water; a very little grated nutmeg

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

873Calories

0 gProtein

226 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories873 kcal

Protein0 g

Carbohydrates226 g

Fiber0 g

Sugars226 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium14 mg

Calcium31 mg

Iron0.1 mg

Magnesium10 mg

Phosphorus0 mg

Zinc0 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water945 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 23. The excerpt below is the record exactly as published.

MUSKMELON ICE Take the pulp of three good -sized melons and bruise well with a fork. Add to this a half-pound of sugar and set aside for half an hour. Then mix well with a quart of water 98 C50LD DISHES FOR HOT WEATHER and pass through a cloth. Before freezing take the pulp of another melon, cut into small squares, and add to the mixture, with a very little grated nutmeg

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