Strawberry Ice
From Use and preparation of food, 1919
Presented as published in 1919. 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
1396Calories
0 gProtein
362 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1396 kcal
Protein0.1 g
Carbohydrates362 g
Fiber0 g
Sugars359 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium86 mg
Potassium100 mg
Calcium32 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water1391 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 107. The excerpt below is the record exactly as published.
Water, 4 cups. Juice of 6 lemons. Sugar, 2 cups. Boil sugar and water 20 minutes. Add juice of lemons, strain and freeze. ORANGE ICE. Use recipe for lemon ice, substituting 2 cups of orange juice for 4 of the lemons. USE AND PREPARATION OF FOOD. 165 STRAWBERRY ICE. Water, 4 ^ujis. Strawberry juice, 2 cups. Sugar, li cups. Lemon juice, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.