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Strawberry Water Ice
From The white ribbon cook book, 1894
Serves 6
Red raspberry ice made in the same way is also excellent.
Presented as published in 1894. 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
125Calories
0 gProtein
33 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein0 g
Carbohydrates33 g
Fiber0 g
Sugars32 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium24 mg
Calcium2.5 mg
Iron0.3 mg
Magnesium0.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A1.6 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 109. The excerpt below is the record exactly as published.
Strawl)erry Water Ice — Boil 1 pint of water and 3 teacupfuls of granulated sugar for about 10 minutes, skimming carefully. Remove from the fire and allow it to grow cold, then add 2 pints of strawberry juice
Cook this with the app: pantry check, scaling, and the assistant.