vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Ice-cream
From Harper's cook book encyclopædia, 1902
Serves 8
Presented as published in 1902. 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
518Calories
3 gProtein
35 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories518 kcal
Protein2.6 g
Carbohydrates35 g
Fiber0.7 g
Sugars29 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium149 mg
Calcium78 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline1.3 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 228. The excerpt below is the record exactly as published.
Lemon Ice-cream ICE-CREAMS Pistache Ice-cream the ice. When quite frozen, put it in the mould, with salt all round the ice. At dinner-time dip the mould in cold water and push the ice off the mould, and cover the gateau with the cream that you have put by in the basin. In- dividual moulds are frequently used. Lemon Ice-cream. — Rasp the yel- low rind of two large, fresh lemons upon x/z lb. of loaf sugar. Powder it and strain over it the juice of one lemon. Add a quart of cream
Cook this with the app: pantry check, scaling, and the assistant.