Water Ices
From Royal baker and pastry cook, 1913
All water ices are made in this way, varying the sugar according to the acidity of the fruit used.
Presented as published in 1913. 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
1603Calories
1 gProtein
418 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1603 kcal
Protein0.9 g
Carbohydrates418 g
Fiber0.7 g
Sugars408 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium273 mg
Calcium47 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water1175 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.
Water Ices. — Boil 1 quart water and 1 pint sugar 5 minutes. Add % box gelatine soaked in cold water, stir till dissolved and chill. Add 1 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.