Lemon Ice
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
This same ice can be used as a Roman punch by adding two tablespoonfuls of milk punch to each glass.
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
3492Calories
27 gProtein
837 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories3492 kcal
Protein27 g
Carbohydrates837 g
Fiber1.5 g
Sugars816 g
Total Fat23 g
Saturated Fat6.5 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium325 mg
Potassium813 mg
Calcium178 mg
Iron4.3 mg
Magnesium66 mg
Phosphorus436 mg
Zinc2.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C192 mg
Vitamin A320 mcg
Vitamin E2.8 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate193 mcg
Choline613 mg
Caffeine0 mg
Water1557 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.
LEMON ICE. MRS. HOGLE. : To one pint lemon juice, add one quart of sugar, and one quart of water. Slice the yellow part of the rind, and let it stand until highly flavored. Strain it into the freezer without pressing. If you wish it white, add the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.