vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Water-Ices
From Miss Corson's practical American cookery and household management, 1885
Serves 9
Adjust lemon juice as needed.
Presented as published in 1885. 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
778Calories
0 gProtein
201 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein0.4 g
Carbohydrates201 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.2 mg
Potassium5.1 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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
Water108 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 282. The excerpt below is the record exactly as published.
water-ices are made of sirup and fruit-juice frozen ; the sirup is prepared by boiling together four pounds of sugar, one quart of water, and the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.