vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Water Ice
From Cassell's dictionary of cookery, 1892
Serves 10
Sufficient for ten persons.
Presented as published in 1892. 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
154Calories
3 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein2.6 g
Carbohydrates36 g
Fiber1.7 g
Sugars31 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium24 mg
Potassium104 mg
Calcium25 mg
Iron0.6 mg
Magnesium6.9 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C32 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline47 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 838. The excerpt below is the record exactly as published.
Lemon Water Ice. — Rub the rind of six lemons upon twelve large lumps of sugar, squeeze over them the strained juice, add half a pint of water and a pint of syrup
Cook this with the app: pantry check, scaling, and the assistant.