Lemon Ice
From Canadian cook book, 1924
Presented as published in 1924. 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
1663Calories
4 gProtein
437 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1663 kcal
Protein3.7 g
Carbohydrates437 g
Fiber8.8 g
Sugars412 g
Total Fat2.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium559 mg
Calcium118 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline22 mg
Caffeine0 mg
Water1327 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 84. The excerpt below is the record exactly as published.
LEMON ICE. 4 c. water. 2 c. sugar. Thin shavings of 3^ lemon. ^ c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.