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Lemon Ice Cream
From The household cook book, 1902
Serves 6
Lemon extract can be used to flavor one of the recipes for Philadelphia ice cream.
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
738Calories
3 gProtein
59 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein3.4 g
Carbohydrates59 g
Fiber0.5 g
Sugars51 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium33 mg
Potassium192 mg
Calcium101 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus93 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.2 mcg
Vitamin E0.1 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
Folate5.2 mcg
Choline1.7 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 326. The excerpt below is the record exactly as published.
LEMON ICE CREAM.— Grate the rind of 1 lemon into 1^ cups of sugar which will extract the volatile oil; then add the juice of the lemon and stir it in 1 quart of cream
Cook this with the app: pantry check, scaling, and the assistant.