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Lemon Ice Cream
From Twentieth century home cook book, 1905
Serves 16
Presented as published in 1905. 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
911Calories
5 gProtein
37 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories911 kcal
Protein5.1 g
Carbohydrates37 g
Fiber1.1 g
Sugars26 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium49 mg
Potassium279 mg
Calcium153 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus140 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.1 mcg
Choline1.9 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 117. The excerpt below is the record exactly as published.
LEMON ICE CREAM. To one gallon of rich cream add six lemons ; sqeeze the juice from the lemons ; first grate the yellow rind off, and put in a piece of thin cloth. After straining the lemon juice soak the bag of peel in it, squeezing the bag often till it becomes colored by it. Add two teacups of sugar
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