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Lemon Ice I
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
522Calories
0 gProtein
135 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein0.1 g
Carbohydrates135 g
Fiber0.1 g
Sugars135 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium35 mg
Calcium12 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.6 mcg
Choline1.4 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 240. The excerpt below is the record exactly as published.
LEMON ICE I 4 cups water 2 cups sugar 34 cup lemon juice
Cook this with the app: pantry check, scaling, and the assistant.