Strawberry Ice
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1623Calories
2 gProtein
425 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1623 kcal
Protein1.9 g
Carbohydrates425 g
Fiber11 g
Sugars409 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium305 mg
Calcium174 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus22 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate38 mcg
Choline15 mg
Caffeine0 mg
Water1142 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
STRAWBERRY ICE. 1 qt. water. +c. lemon juice. 2c. sugar. Thin shavings lemon rind. 2 c. strawberry pulp
Cook this with the app: pantry check, scaling, and the assistant.