vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Ice Cream
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a pint and a quarter of cream.
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
670Calories
6 gProtein
66 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein6.1 g
Carbohydrates66 g
Fiber1.4 g
Sugars58 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium61 mg
Potassium218 mg
Calcium99 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C27 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline76 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 829. The excerpt below is the record exactly as published.
Lemon Ice Cream. — Rasp the yellow rind of two large fresh lemons upon half a pound of loaf sugar. Powder it, and strain over it the juice of one lemon. Add a pint of cream, stir until the sugar is dissolved; freeze, and serve. If milk has to be substituted for the cream, it may be eni-iched by the addi- tion of the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.