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Lemon Water Ice
From The white ribbon cook book, 1894
Serves 7
Presented as published in 1894. 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
488Calories
4 gProtein
124 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein4.4 g
Carbohydrates124 g
Fiber4.3 g
Sugars100 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium244 mg
Potassium189 mg
Calcium103 mg
Iron7.6 mg
Magnesium18 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate40 mcg
Choline9.2 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 108. The excerpt below is the record exactly as published.
Lemon Water Ice — Half a box of gelatine, dissolved in 1 pint cold water. Take the juice of 8 lemons and mix with ly^ lbs. white sugar, then pour 1 quart of hot water on the sugar and lemons; pour 1% pints of boiling water
Cook this with the app: pantry check, scaling, and the assistant.