vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ice Cream
From The Institute cook book, 1913
Serves 12
Presented as published in 1913. 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
554Calories
3 gProtein
44 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories554 kcal
Protein2.6 g
Carbohydrates44 g
Fiber0.7 g
Sugars38 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium149 mg
Calcium79 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 89. The excerpt below is the record exactly as published.
LEMON ICE CREAM 3 pints thin cream Grated rind of 1 lemon 1 pound sugar Juice of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.