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Lemon Ice
From The national course in home economics, 1917
Serves 5
More delicious than ice-cream.
Presented as published in 1917. 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
551Calories
5 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein4.6 g
Carbohydrates136 g
Fiber1.6 g
Sugars113 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium338 mg
Potassium43 mg
Calcium102 mg
Iron9.6 mg
Magnesium12 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate39 mcg
Choline4.8 mg
Caffeine0 mg
Water399 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 229. The excerpt below is the record exactly as published.
LEMON ICE. Dissolve one-half package of gelatine in one pint of cold water. Take eight lemons and press out the juice, mixing it with one and one- quarter pounds of white sugar; pour one quart of hot water on both sugar and lemons. Add one and one-half pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.