Lemon Ice
From Science of food & cookery, 1921
Use level measurements for all ingredients.
Presented as published in 1921. 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
414Calories
0 gProtein
109 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein0.4 g
Carbohydrates109 g
Fiber0.4 g
Sugars103 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium9.3 mg
Potassium132 mg
Calcium16 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline6.3 mg
Caffeine0 mg
Water351 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 140. The excerpt below is the record exactly as published.
LEMON ICE Y-2. cup lemon juice i cup water Scant ^2 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.