Lemon Water Ice
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2820Calories
6 gProtein
736 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2820 kcal
Protein6 g
Carbohydrates736 g
Fiber15 g
Sugars704 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium59 mg
Potassium874 mg
Calcium217 mg
Iron3.3 mg
Magnesium63 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C318 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate89 mcg
Choline20 mg
Caffeine0 mg
Water1458 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 37. The excerpt below is the record exactly as published.
Lemon Water Ice. 1% pounds sugar. Put the sugar and water on to boil. Chip the yellow rind from 3 lemons and the orange, add to the syrup, boil five minutes, and stand away to cool. Squeeze the juice from the orange and lemons, add to the cool syrup, strain through thin cloth, and freeze. Pack freezer same as for ice cream, but the water ice must not be stirred continually. Give the crank a few turns, then let it rest, then turn slowly again as before and rest again, and so continue until the water ice is frozen. 4 large juicy lemons; 1 orange; 1 quart water
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