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Strawberry Water Ice
From Cassell's dictionary of cookery, 1892
Serves 3
Add cochineal for color if desired.
Presented as published in 1892. 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
614Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein2 g
Carbohydrates156 g
Fiber3.3 g
Sugars147 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.1 mg
Potassium454 mg
Calcium52 mg
Iron1.2 mg
Magnesium29 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K8.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline5.7 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1916. The excerpt below is the record exactly as published.
Strawberry Water Ice.— Pick a pound of ripe strawberries, and bruise them well with half a pound of red currants. Pour upon them a pint of clarified sugar
Cook this with the app: pantry check, scaling, and the assistant.