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Strawberry Ice
From A guide to modern cookery, 1909
Serves 5
Add filtered water to bring the preparation to 16° or 18°.
Presented as published in 1909. 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
497Calories
3 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein2.9 g
Carbohydrates124 g
Fiber2.8 g
Sugars110 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium624 mg
Calcium86 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C221 mg
Vitamin A8.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline8.1 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 453. The excerpt below is the record exactly as published.
STRAWBERRY ICE Mix one pint of strawberry purée with one pint of syrup, and add thereto the juice of two oranges and of twolemons. Or pound two lbs. of strawberries with one lb. of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.