Strawberry Granito a la Persane

Name: Strawberry Granito a la Persane
Ingredients: one and a half pounds of strawberries; the juice of a lemon; a teaspoonful of orange flower water; one and a half pints of cold water; a pound of loaf sugar; half a pint of water; some whole fresh strawberries

From The "Queen" cookery books: Ices, 1902

Excellent for tennis parties and can be varied with different water ice recipes.

Presented as published in 1902. 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

2023Calories

5 gProtein

514 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories2023 kcal

Protein4.8 g

Carbohydrates514 g

Fiber0.3 g

Sugars489 g

Total Fat3.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium41 mg

Potassium1239 mg

Calcium157 mg

Iron2.1 mg

Magnesium104 mg

Phosphorus169 mg

Zinc1 mg

Copper0.4 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C455 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water1672 g

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.

Strawberry Granito a la Persane. — Stalk and SOEBETS AND GRANITI. 55 crush one and a half pounds of strawberries, put them in a basin with the juice of a lemon, and a tea- spoonful of orange flower water, and pour on to them one and a half pints of cold water. Let it all stand for three hours, then wring it through a muslin to extract every drop of juice, add to it a sugar syrup made by boiling a pound of loaf sugar to half a pint of water, strain into the freezer and freeze, adding before finishing some whole fresh straw- berrie

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