Lemon Water Ice
From Cox's manual of gelatine cookery (copyright), 1938
Ice can be made without egg whites; adjust sugar as needed.
Presented as published in 1938. 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
1022Calories
11 gProtein
265 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1022 kcal
Protein11 g
Carbohydrates265 g
Fiber11 g
Sugars236 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium24 mg
Potassium561 mg
Calcium120 mg
Iron2.5 mg
Magnesium37 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water881 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 38. The excerpt below is the record exactly as published.
LEMON WATER ICE. Eight to ten persons 4 oz. COX’S INSTANT POWDERED GELATINE % lb. sugar 44 gills water 4 lemons Whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.