Lemon Ice
From Lillian Massey school recipes, 1913
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
179Calories
2 gProtein
50 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein1.6 g
Carbohydrates50 g
Fiber11 g
Sugars38 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium178 mg
Calcium139 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus13 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline9.3 mg
Caffeine0 mg
Water214 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.
LEMON ICE. % c. water. Thin shaving lemon rind. 1-6 c. sugar. 1 tbsp. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.