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Lemon Ice
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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
599Calories
0 gProtein
156 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein0.3 g
Carbohydrates156 g
Fiber0.2 g
Sugars153 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium91 mg
Calcium16 mg
Iron0.1 mg
Magnesium8.6 mg
Phosphorus6.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline4.2 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 112. The excerpt below is the record exactly as published.
Lemon Ice. 4 cups water. 2i/4 cups sugar. 1 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.