Lemon Ice
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
1749Calories
6 gProtein
459 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1749 kcal
Protein6 g
Carbohydrates459 g
Fiber15 g
Sugars427 g
Total Fat2.8 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium57 mg
Potassium868 mg
Calcium214 mg
Iron3.2 mg
Magnesium62 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate89 mcg
Choline20 mg
Caffeine0 mg
Water1458 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 40. The excerpt below is the record exactly as published.
LEMON ICE. Take one orange and four lemons. Press out the juice. Take nearly two cups of sugar, one (|uart of wate
Cook this with the app: pantry check, scaling, and the assistant.