Lemon Water Ice

Name: Lemon Water Ice
Ingredients: Half a pound of Loaf Sugar; One pint of Water; Zest of two Lemons; Juice of four Lemons; Whites of two Eggs

From High-class cookery recipes, 1897

In making ices, the quantities should always be measured.

Presented as published in 1897. 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

1016Calories

13 gProtein

227 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein13 g

Carbohydrates227 g

Fiber0 g

Sugars227 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium158 mg

Potassium147 mg

Calcium72 mg

Iron1.9 mg

Magnesium17 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water549 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 74. The excerpt below is the record exactly as published.

Lemon Water Ice. Ingredients. Half a pound of Loaf Sugar, One pint of Water. Zest of two Lemons. Juice of four Lemons. Whites of two Eggs

Cook this with the app: pantry check, scaling, and the assistant.