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Raspberry and Currant Ice
From Boston Cooking-School cook book, 1896
Serves 3
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
426Calories
1 gProtein
109 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein0.6 g
Carbohydrates109 g
Fiber0.2 g
Sugars106 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium264 mg
Calcium30 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate1.8 mcg
Choline0 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 241. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT ICE 4 cups water 24 cup raspberry juice 114 cups sugar 1% cups currant juice
Cook this with the app: pantry check, scaling, and the assistant.