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Lemon Ice
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
574Calories
4 gProtein
140 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein3.8 g
Carbohydrates140 g
Fiber2.7 g
Sugars102 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium539 mg
Potassium100 mg
Calcium154 mg
Iron16 mg
Magnesium17 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate70 mcg
Choline7.7 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 119. The excerpt below is the record exactly as published.
Lemon Ice. — To four cups of boiling water add two cups of sugar, boil five minutes, remove from the fire, add half a cup of lemon juice and a teaspoonful and a half of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.