Strawberry Ice
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
1120Calories
13 gProtein
232 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1120 kcal
Protein13 g
Carbohydrates232 g
Fiber0.1 g
Sugars228 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium158 mg
Potassium293 mg
Calcium77 mg
Iron2.3 mg
Magnesium30 mg
Phosphorus224 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate54 mcg
Choline301 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 80. The excerpt below is the record exactly as published.
Strawberry Ice.) i^ lb. wood strawberries. \ pint water. I gill Rhine wine. \ lb. sugar. 2 tablespoonsful lemon juice. 2 whites of eggs.
Cook this with the app: pantry check, scaling, and the assistant.