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Lemon Water Ice
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
Presented as published in 1901. 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
654Calories
1 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein1.3 g
Carbohydrates171 g
Fiber3.4 g
Sugars164 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.7 mg
Potassium171 mg
Calcium38 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A1.2 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
Folate13 mcg
Choline6.1 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Lemon Water Ice. — ^Juice of four lemons, juice of four oranges, four cups sugar, four cups water, whites of four eggs, well l>eaten, add last, then freeze very slowly. Lemon Water Ice. — To the juice of six large lemons add one quart water and one quart sugar
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