Lemon Ice
From Luncheons, 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
2136Calories
6 gProtein
559 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2136 kcal
Protein6 g
Carbohydrates559 g
Fiber15 g
Sugars527 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium29 mg
Potassium861 mg
Calcium186 mg
Iron3.2 mg
Magnesium53 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.3 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
Water512 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 63. The excerpt below is the record exactly as published.
LEMON ICE Juice of four large lemons, Juice of one orange, 2| cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.