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Red Currant Ice

Name: Red Currant Ice
Yield: 7 servings
Ingredients: Two pounds of white sugar; one quart of currant juice; one quart of water; the whites of six well-beaten eggs

From Dora's cook book, 1888

Serves 7

Presented as published in 1888. 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

626Calories

5 gProtein

147 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein5.4 g

Carbohydrates147 g

Fiber0 g

Sugars146 g

Total Fat4.5 g

Saturated Fat1.3 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol159 mg

Sodium82 mg

Potassium83 mg

Calcium29 mg

Iron1 mg

Magnesium6.9 mg

Phosphorus85 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C35 mg

Vitamin A70 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate20 mcg

Choline126 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 69. The excerpt below is the record exactly as published.

RED CURRANT ICE. Two pounds of white sugar to one quart of currant juice, one quart of water ; put in freezer, and when partly frozen add the whites of six well-beaten eggs

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