Lemon Ice
From Cooking in the elementary schools, January, 1922, 1922
In the school room the inner part of a double boiler may be used.
Presented as published in 1922. 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
1189Calories
0 gProtein
309 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1189 kcal
Protein0.4 g
Carbohydrates309 g
Fiber0.4 g
Sugars304 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium33 mg
Potassium143 mg
Calcium39 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0.1 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
Water1060 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.
LEMON ICE 4 c. water 1^/^ c. sugar ^ c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.