Lemon Ice Cream

Name: Lemon Ice Cream
Ingredients: one qt. of milk; ^ lb. of sugar; the yolks of 4 eggs; one tablespoonful extract of lemon; one tablespoonful dissolved gelatine

From 365 desserts, 1900

Presented as published in 1900. 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

1741Calories

50 gProtein

275 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories1741 kcal

Protein50 g

Carbohydrates275 g

Fiber0 g

Sugars275 g

Total Fat50 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol851 mg

Sodium422 mg

Potassium1561 mg

Calcium1295 mg

Iron2.1 mg

Magnesium123 mg

Phosphorus1254 mg

Zinc5.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A571 mcg

Vitamin E2.2 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.1 mg

Folate102 mcg

Choline734 mg

Caffeine0 mg

Water902 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 52. The excerpt below is the record exactly as published.

Lemon Ice Cream. Heat one qt. of milk in a double boiler ; when it boils add ^ lb. of sugar, beaten with the yolks of 4 eggs. Cook until it resembles 167 December* a thin cream; stir in carefully one table- spoonful extract of lemon, and one table- spoonful dissolved gelatine

Cook this with the app: pantry check, scaling, and the assistant.