Lemon Ice
From Carolina cookery from Quaker kitchens, 1924
—Miss Stella Anderson.
Presented as published in 1924. 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
1990Calories
1 gProtein
518 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1990 kcal
Protein0.9 g
Carbohydrates518 g
Fiber0.7 g
Sugars508 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium36 mg
Potassium275 mg
Calcium48 mg
Iron0.5 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 Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 28. The excerpt below is the record exactly as published.
LEMON ICE 1 cup lemon juice and 4 cups water grated rind 2% cups sugar
Cook this with the app: pantry check, scaling, and the assistant.