Lemon and Cinnamon Ice—Chilean

Name: Lemon and Cinnamon Ice—Chilean
Ingredients: four lemons; four sticks of cinnamon; a quart of boiling water

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

883Calories

19 gProtein

207 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories883 kcal

Protein19 g

Carbohydrates207 g

Fiber22 g

Sugars27 g

Total Fat5.8 g

Saturated Fat0.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium2484 mg

Potassium869 mg

Calcium710 mg

Iron66 mg

Magnesium98 mg

Phosphorus208 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A4.2 mcg

Vitamin E0.7 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate301 mcg

Choline46 mg

Caffeine0 mg

Water1125 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 80. The excerpt below is the record exactly as published.

EMON AND CINNAMON ICE— CHILEAN Shave the peel from four lemons and place in a bowl with four sticks of cinnamon broken in bits ; pour over a quart of boiling water

Cook this with the app: pantry check, scaling, and the assistant.