Lemon Chiffon Ice Cream

Name: Lemon Chiffon Ice Cream
Ingredients: 1 large can condensed milk; 2 beaten egg whites; 1 teaspoon vanilla; Juice of 2 lemons; 1 cup sugar

From Grange cook book and household guide, 1940

To make other flavors of cream omit nothing from the above recipe but add 1 large can of crushed pineapple, or if preferred, add chocolate syrup or fresh fruits. Serves 6.

Presented as published in 1940. 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

820Calories

6 gProtein

202 gCarbs

1 gFat

Full nutrition (32 nutrients)

Calories820 kcal

Protein6.4 g

Carbohydrates202 g

Fiber0 g

Sugars201 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.4 mg

Potassium11 mg

Calcium2.5 mg

Iron0.1 mg

Magnesium1.2 mg

Phosphorus0.3 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)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Caffeine0 mg

Water54 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 22. The excerpt below is the record exactly as published.

LEMON CHIFFON ICE CREAM 1 large can condensed milk — 2 beaten egg whites your choice : 1 teaspoon vanilla 1 cup sugar Juice of 2 lemons

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