vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pomegranate Ice
From The home 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
455Calories
1 gProtein
118 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein1.3 g
Carbohydrates118 g
Fiber3.1 g
Sugars111 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.7 mg
Potassium237 mg
Calcium66 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate46 mcg
Choline12 mg
Caffeine0 mg
Water368 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 143. The excerpt below is the record exactly as published.
POMEGRANATE ICE Make a syrup from two cups of sugar and one quart of water. Cool. Then add two cups of the strained juice of blood oranges, four tablespoons of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.