Lemon Ice
From Principles of cooking, 1914
Presented as published in 1914. 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
2334Calories
18 gProtein
579 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories2334 kcal
Protein18 g
Carbohydrates579 g
Fiber16 g
Sugars410 g
Total Fat6.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium2157 mg
Potassium667 mg
Calcium669 mg
Iron65 mg
Magnesium81 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C154 mg
Vitamin A2 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate302 mcg
Choline41 mg
Caffeine0 mg
Water1061 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 70. The excerpt below is the record exactly as published.
Lemon Ice. — To four cups of boiling water add two cups of sugar and the grated rind of two lemons. Boil five minutes. Add one half cup of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.