Lemon Ice Cream
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
4046Calories
21 gProtein
255 gCarbs
335 gFat
Full nutrition (33 nutrients)
Calories4046 kcal
Protein21 g
Carbohydrates255 g
Fiber5.6 g
Sugars206 g
Total Fat335 g
Saturated Fat191 g
Monounsaturated Fat69 g
Polyunsaturated Fat0.2 g
Cholesterol965 mg
Sodium199 mg
Potassium1188 mg
Calcium627 mg
Iron1.3 mg
Magnesium73 mg
Phosphorus566 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water722 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.
Lemon Ice Cream. Grate the rind and strain the juice of two large juicy lemons, or three small ones, to one quart of cream. Put half a pint of the sugar
Cook this with the app: pantry check, scaling, and the assistant.