vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ice Cream
From The household (of the Detroit free press), 1886
Serves 8
Use rock salt, not common salt.
Presented as published in 1886. 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
603Calories
3 gProtein
57 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein2.6 g
Carbohydrates57 g
Fiber0.7 g
Sugars51 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 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 425. The excerpt below is the record exactly as published.
lemon ice cream, take one quart of cream, two lemons (the juice of one and the grated peel of one and a half) and two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.