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Lemon Water-Ice
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
596Calories
2 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein1.5 g
Carbohydrates156 g
Fiber3.7 g
Sugars148 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium15 mg
Potassium218 mg
Calcium54 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline5.1 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 69. The excerpt below is the record exactly as published.
LEMON WATER-ICE. Four large lemons, 1 orange, 1 quart water, iy4 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.