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Lemon Ice Cream
From The household (of the Detroit free press), 1886
Serves 6
Lemon cream sours more quickly than any other.
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
686Calories
3 gProtein
45 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories686 kcal
Protein3.3 g
Carbohydrates45 g
Fiber0.5 g
Sugars38 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium33 mg
Potassium175 mg
Calcium100 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus92 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 426. The excerpt below is the record exactly as published.
LEMON ICE CREAM. This is made with the same proportion of cream and sugar and one lemon ; grate the lemon rind into the sugar ; this extracts the oil ; then FRUIT ICE CREAMS. 509 add the juice and the raw cream ; strain and freeze immediately. Lemon cream sours more quickly than any other. ICE CREAM FRUIT. This can be made by mashing the fruit through a colander, then take a quart of cream and half a pound of sugar ; freeze the same as the others. , PINE-APPLE ICE CREAM. Slice one large pine-apple thin and scatter one pound of sugar between the slices ; cover it and let the fruit steep three hours ; then cut or chop fine in the syrup and strain through a sieve ; beat gradually into one quart of cream
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