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LEMON ICE
From The new Kentucky home cook book, 1884
Serves 8
Mrs. Alderson
Presented as published in 1884. 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
349Calories
1 gProtein
92 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories349 kcal
Protein0.8 g
Carbohydrates92 g
Fiber2.1 g
Sugars87 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium24 mg
Potassium112 mg
Calcium42 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.3 mcg
Choline3.8 mg
Caffeine0 mg
Water776 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 154. The excerpt below is the record exactly as published.
LEMON ICE. Make a rich lemonade, and strain it into the freezer; then add the beaten whites of two eggs to a quart or a little more of the lemonade. Freeze. LEMON ICE. Take six lemons and roll" them well, cut them in half, and with a knife scrape all the pulp and juice into one-half gal- lon of water; add one pint and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.