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Lemon Ice-Cream
From The Pattern cook-book, 1890
Serves 5
Presented as published in 1890. 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
885Calories
5 gProtein
71 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein4.8 g
Carbohydrates71 g
Fiber2.4 g
Sugars58 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0.1 g
Cholesterol193 mg
Sodium44 mg
Potassium325 mg
Calcium146 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus125 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline3.1 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 202. The excerpt below is the record exactly as published.
LEMON ICE-CREAM. The following will serve six persons : One quart of cream. Two-thirds of a pint of sugar. Three lemons (rind of all and juice of two). One orange (juice)
Cook this with the app: pantry check, scaling, and the assistant.