Lemon Ice
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
1576Calories
0 gProtein
409 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1576 kcal
Protein0.4 g
Carbohydrates409 g
Fiber0.4 g
Sugars405 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium145 mg
Calcium40 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 110. The excerpt below is the record exactly as published.
Lemon Ice Ingredients : 4 c. water 2 c. sugar f c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.