Strawberry Water Ice
From The art of cooking, 1880
Pack the freezer in fresh ice to preserve contents.
Presented as published in 1880. 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
506Calories
3 gProtein
125 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein3.4 g
Carbohydrates125 g
Fiber1.4 g
Sugars108 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium30 mg
Potassium794 mg
Calcium111 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C294 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water1162 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 76. The excerpt below is the record exactly as published.
Strawberry Water Ice. — One pint of fresh strawberries, one and one-half pints of cold water, one-half of a lemon, three ounces of sugar, six drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.