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Pear Ice
From Banquets of the nations, 1911
Serves 4
Using whipped cream instead of water enhances sweetness.
Presented as published in 1911. 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
77Calories
1 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein1.3 g
Carbohydrates19 g
Fiber4.1 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1 mg
Potassium247 mg
Calcium46 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline11 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 93. The excerpt below is the record exactly as published.
Pear Ice.) Get a few good pears, quite ripe ; peel them, grate, and put them into a kitchen-basin ; add about half a pound of powder-sugar, as well as the juice of two oranges, one lemon, and a few drops essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.