Lemon Water Ice
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Lemon and orange ices are improved if a little of the thin rind of each is boiled with the syrup.
Presented as published in 1913. 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
1216Calories
7 gProtein
309 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1216 kcal
Protein7.4 g
Carbohydrates309 g
Fiber0.4 g
Sugars304 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium140 mg
Calcium29 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline9.5 mg
Caffeine0 mg
Water588 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 53. The excerpt below is the record exactly as published.
Lemon Water Ice. 2 cups water. % cup lemon juice. 1% cups sugar. 1 tbsp. gelatine
Cook this with the app: pantry check, scaling, and the assistant.