vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pomegranate Ice
From Fruit recipes, 1907
Serves 6
Presented as published in 1907. 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
582Calories
6 gProtein
141 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories582 kcal
Protein5.8 g
Carbohydrates141 g
Fiber14 g
Sugars123 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium14 mg
Potassium828 mg
Calcium38 mg
Iron1.1 mg
Magnesium43 mg
Phosphorus126 mg
Zinc1.2 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E2.1 mg
Vitamin K57 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate133 mcg
Choline27 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 124. The excerpt below is the record exactly as published.
POMEGRANATE ICE Cut a dozen ripe pomegranates in half and remove seeds from the rind carefully. In the juice stir till dissolved one - pound of sugar. Add gradually a pint of water
Cook this with the app: pantry check, scaling, and the assistant.