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Lemon Ice
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
549Calories
1 gProtein
144 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein0.8 g
Carbohydrates144 g
Fiber1.6 g
Sugars137 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium159 mg
Calcium24 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0.5 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
Folate22 mcg
Choline6.8 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 99. The excerpt below is the record exactly as published.
Lemon Ice. > COS - To one pint of lemon juice, add one quart of sugar, and one quart of water, in which the thin rind of three lemons
Cook this with the app: pantry check, scaling, and the assistant.