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Lemon Ice
From A guide to modern cookery, 1909
Serves 4
The preparation should measure 22°.
Presented as published in 1909. 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
509Calories
3 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein2.8 g
Carbohydrates134 g
Fiber7.1 g
Sugars110 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium23 mg
Potassium744 mg
Calcium245 mg
Iron1.3 mg
Magnesium57 mg
Phosphorus44 mg
Zinc2.5 mg
Copper0.1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C141 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.6 mg
Folate46 mcg
Choline19 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 453. The excerpt below is the record exactly as published.
LEMON ICE Set the zests of three lemon peels to infuse for three hours in one pint of cold syrup. Add the juice of four lemons and of two oranges
Cook this with the app: pantry check, scaling, and the assistant.