Lemon Ice
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
2172Calories
2 gProtein
457 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories2172 kcal
Protein2.4 g
Carbohydrates457 g
Fiber0 g
Sugars454 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium58 mg
Potassium144 mg
Calcium106 mg
Iron0.2 mg
Magnesium19 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1018 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 19. The excerpt below is the record exactly as published.
Lemon Ice. One quart water, juice six lemons, one pound sugar, one gill cream (scant one-half cup), two teaspoons lemon extract
Cook this with the app: pantry check, scaling, and the assistant.