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Lemon Cream Ice

Name: Lemon Cream Ice
Yield: 5 servings
Ingredients: six lemons; half a pound of sugar; half a pint of water; a pint and a half of milk; the yolks of twelve eggs

From The thorough good cook, 1895

Serves 5

Presented as published in 1895. 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

469Calories

21 gProtein

64 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories469 kcal

Protein21 g

Carbohydrates64 g

Fiber3.4 g

Sugars56 g

Total Fat17 g

Saturated Fat6.5 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol464 mg

Sodium230 mg

Potassium552 mg

Calcium280 mg

Iron2.8 mg

Magnesium42 mg

Phosphorus404 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.8 mcg

Vitamin C64 mg

Vitamin A240 mcg

Vitamin E1.5 mg

Vitamin K0.4 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.4 mg

Folate70 mcg

Choline385 mg

Caffeine0 mg

Water374 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 234. The excerpt below is the record exactly as published.

Lemon Cream Ice. Take from six lemons the rind, as thin as possible, and free Irom pith. Squeeze the juice of the lemons into a sugar- pan, with half a pound of sugar and half a pint of water. Place it upon the tire and reduce it to a rather thick syrup. Have a pint and a half of milk upon the fire, into which, when boiling, throw the rind of the lemons ; cover over, and let remain till half cold. In another stew-pan have the yolks of twelve eggs

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