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Lemon Ice
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
79Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein1.6 g
Carbohydrates21 g
Fiber2.8 g
Sugars11 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.4 mg
Potassium296 mg
Calcium35 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 181. The excerpt below is the record exactly as published.
Lemon Ice. The juice of 6 lemons with the grated rind of 2 lemons, 2 large sweet oranges, with the juice and grated rind. Squeeze out juice and steep in it 2 hours the rind of 1 orange and 1 lemon. Press through sieve and add 1 pint of cold water and 2 tumblers of gran- ulated sugar
Cook this with the app: pantry check, scaling, and the assistant.