vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Ice
From The new practical housekeeping, 1890
Serves 5
Be very careful to extract every seed, as they cause a bitter taste.
Presented as published in 1890. 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
670Calories
3 gProtein
167 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein2.9 g
Carbohydrates167 g
Fiber0.3 g
Sugars163 g
Total Fat2.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium37 mg
Potassium135 mg
Calcium24 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C38 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline64 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 310. The excerpt below is the record exactly as published.
Lemon Ice. — To one pint lemoi^ juice, add one quart sugar, and one quart water, in which the thin rind of three lemons has been allowed to stand until highly flavored ; when partly frozen add the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.