Lemon Ice
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1603Calories
1 gProtein
418 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1603 kcal
Protein0.9 g
Carbohydrates418 g
Fiber0.7 g
Sugars408 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium35 mg
Potassium273 mg
Calcium47 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water1175 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 57. The excerpt below is the record exactly as published.
Lemon Ice. f C. lemon juice I t. vanilla extract 1.' 1 qt. water 2 C. sugar Boil sugar and water together for 10 minutes. Cool the syrup and add the lemon juice. Turn into the freezer and freeze. Orange Ice. 1 qt. water 2 C. sugar Make the same as lemon ice. Pineapple Ice. 2 C. orange juice i C. lemon juice 1 qt. water 2 C. sugar i C. lemon juice 1 can pineapple or 1 fresh pineapple ICES AND ICE CREAMS 275 1. Chop pineapple very fine. 2. Add pineapple to syrup and lemon juice. 3. Freeze the same as lemon ice. Strawberry Ice. 1 qt. water 1 qt. strawberries 2 C. sugar | C. lemon juice
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