vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ice Cream (Alternate)
From Twentieth century home cook book, 1905
Serves 20
Ensure thorough mixing.
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
729Calories
4 gProtein
30 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories729 kcal
Protein4.1 g
Carbohydrates30 g
Fiber0.8 g
Sugars21 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium39 mg
Potassium223 mg
Calcium123 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus112 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.3 mcg
Choline1.5 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 20 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.
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
Cook this with the app: pantry check, scaling, and the assistant.