Lemon Ice
From Lillian Massey school recipes, 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
1650Calories
2 gProtein
434 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1650 kcal
Protein2.4 g
Carbohydrates434 g
Fiber11 g
Sugars412 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium41 mg
Potassium433 mg
Calcium181 mg
Iron1.2 mg
Magnesium41 mg
Phosphorus32 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C225 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate63 mcg
Choline21 mg
Caffeine0 mg
Water1256 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 39. The excerpt below is the record exactly as published.
LEMON ICE. 1 qt. water. Thin shavings lemon rind. 2c. sugar. $e. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.