Lemon Ice
From Food study, 1917
Consider the proportion of ice and salt used.
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
100Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein0.1 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium18 mg
Calcium4.7 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 47. The excerpt below is the record exactly as published.
LEMON ICE. Boil two tablespoons of sugar with half a cup of water to make a syrup. Add one tablespoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.