vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ice-Cream
From Buckeye cookery, 1892
Serves 13
Orange ice-cream can be made similarly with less sugar.
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
825Calories
5 gProtein
32 gCarbs
77 gFat
Full nutrition (33 nutrients)
Calories825 kcal
Protein5.4 g
Carbohydrates32 g
Fiber2.6 g
Sugars17 g
Total Fat77 g
Saturated Fat44 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.1 g
Cholesterol223 mg
Sodium47 mg
Potassium337 mg
Calcium156 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus138 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline4.7 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 98. The excerpt below is the record exactly as published.
LEMON 1CE-CREAM. _ Squeeze a dozen lemons, make the juice quite thick with white _ sugar, stir into it very slowly, three quarts of cream
Cook this with the app: pantry check, scaling, and the assistant.