Lemon Ice Cream

Name: Lemon Ice Cream
Ingredients: Half a box of gelatine; pour over half a pint of boiling milk; add one quart of cream; two quarts of milk; The rind of a lemon grated

From Home dissertations, 1891

Presented as published in 1891. 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

4412Calories

84 gProtein

135 gCarbs

396 gFat

Full nutrition (34 nutrients)

Calories4412 kcal

Protein84 g

Carbohydrates135 g

Fiber2.8 g

Sugars96 g

Total Fat396 g

Saturated Fat227 g

Monounsaturated Fat82 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol1199 mg

Sodium936 mg

Potassium3970 mg

Calcium2997 mg

Iron0.6 mg

Magnesium296 mg

Phosphorus2519 mg

Zinc10 mg

Copper0.1 mg

Manganese0 mg

Vitamin D19 mcg

Vitamin C53 mg

Vitamin A625 mcg

Vitamin E1.1 mg

Vitamin K22 mcg

Vitamin B61.6 mg

Vitamin B1211 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.7 mg

Niacin (B3)2.7 mg

Folate11 mcg

Choline352 mg

Caffeine0 mg

Water2351 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 149. The excerpt below is the record exactly as published.

LEMON ICE CREAM. Half a box of gelatine dissolved in a little water, strain and pour over half a pint of boiling milk, add one quart of cream, two quarts of milk. The rind of a lemon grated

Cook this with the app: pantry check, scaling, and the assistant.