Strawberry Ice
From Student's manual in household arts, 1915
If whole fruit is to be added, it must first be preserved in sugar syrup or alcohol.
Presented as published in 1915. 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
1903Calories
6 gProtein
481 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1903 kcal
Protein6.2 g
Carbohydrates481 g
Fiber0.4 g
Sugars448 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium1593 mg
Calcium192 mg
Iron2.6 mg
Magnesium131 mg
Phosphorus217 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C584 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water1876 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
Strawberry Ice. 1 qt. water 1 qt. strawberries 2 C. sugar
Cook this with the app: pantry check, scaling, and the assistant.