vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Ice Cream, No. 2
From Miss Parloa's new cook book and marketing guide, 1880
Serves 7
Presented as published in 1880. 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
812Calories
11 gProtein
19 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein11 g
Carbohydrates19 g
Fiber0 g
Sugars11 g
Total Fat77 g
Saturated Fat43 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol419 mg
Sodium125 mg
Potassium274 mg
Calcium157 mg
Iron1 mg
Magnesium20 mg
Phosphorus228 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A91 mcg
Vitamin E0.6 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline168 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 144. The excerpt below is the record exactly as published.
Lemon Ice Cream, No. 2. Three tea-cupfuls of sugar, the juice of three lemons, three pints of cream, the yolks of eight eggs, ©ne pint of water. Boil the water, sugar and lemon juice together twenty min- utes ; then proceed as directed for vanilla ice cream, No. 2. Orange Ice Cream. Follow the second rule for lemon cream, but use the juice of six oranges instead of that of lemons. Pineapple Ice Cream. Make the same as vanilla, and flavor with a teaspoonful of extract of pineapple. - Pineapple Ice Cream, No. 2. Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint of water
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