Lemon Ice
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
212Calories
15 gProtein
23 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein15 g
Carbohydrates23 g
Fiber5.8 g
Sugars6.6 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium466 mg
Calcium111 mg
Iron3 mg
Magnesium31 mg
Phosphorus234 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C125 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate79 mcg
Choline307 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 79. The excerpt below is the record exactly as published.
Lemon Ice 1 qt. water Grated rind of 2 lemons 2 c. sugar f c. lemon juice Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.