How long does the lemon ice take?

Count on around 7 hours total. The sugar syrup must cool, the lemon zest steeps in the cold syrup for 3 hours, and then comes the straining and freezing time in the freezing machine.

Why only the zest of 3 lemons when the juice of 8 is used?

The zest gives a strong aroma, and too much would turn bitter. That is why all the white is cut away from the zest of 3 lemons, while the juice from all 8 provides tartness and flavor.

Can I make it without an ice cream machine?

The 1914 recipe assumes a freezing machine (ice bucket). Without a machine you can freeze the mixture in a mold and stir well every half hour so that large ice crystals do not form.

How much does the recipe yield?

750 g sugar, 1 liter water and the juice of 8 lemons make about 8 servings.

Lemon Ice (glacé au citron)

Name: Lemon Ice (glacé au citron)
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 750 g sugar; 1 l water; 8 pcs lemons (the juice of all, the zest of 3)

Lemon ice from Erken 1914: a sugar syrup of 750 g sugar and 1 l water is cooled, the zest of 3 lemons steeps for 3 hours in the cold syrup, the juice of 8 lemons is added and everything is frozen. About 8 servings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 511 (falt i det fri)

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About the dish

Lemon ice from the ice chapter of "Stor kokebok" (1914). Unlike the orange ice, the lemon zest is placed in the cold syrup and steeps there for three hours – probably to avoid drawing out the bitterness with heat.

How to make it

1
Boil the syrup
Boil the sugar and water into a clear syrup and cool it completely.
2
Steep the zest
Cut all the white from the lemon zest, cut the zest into small pieces and place it in the cold syrup for 3 hours.
3
Add the juice
Squeeze the lemons, add the juice and strain everything directly into the ice cream machine.
4
Freeze
Freeze until the ice is firm, or freeze in a mold in the freezer, stirring every half hour. Turn out just before serving.

Changes from the original

Measurements converted to modern units; freezing in an ice cabinet has been replaced by an ice cream machine or freezing in a mold with stirring.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 511) → 1949 (korrekturlest, s. 589)~43% av teksten endretfjernetlagt til

Sitron-is. (Glace au citron.) 750 gr. ~~sukker~~ melis 1 l. ~~vand skal~~ vann skall av 3 og saft av 8 ~~citroner.~~ sitroner. Sukker og ~~vand~~ vann kokes til en lake, avkjøles, alt hvitt skjæres fra ~~citronskallet,~~ sitronskallet, dette skjæres op i ~~smaastykker~~ småstykker og ~~lægges~~ legges i den kolde lake i 3 timer. Den utpressede saft ~~tilsættes,~~ tilsettes, og alt siles direkte i frysemaskinen. ~~Fryses (se side 504).~~ Fryses. Til 8 å 10 personer.

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Frequently asked questions

How long does the lemon ice take?: Count on around 7 hours total. The sugar syrup must cool, the lemon zest steeps in the cold syrup for 3 hours, and then comes the straining and freezing time in the freezing machine.
Why only the zest of 3 lemons when the juice of 8 is used?: The zest gives a strong aroma, and too much would turn bitter. That is why all the white is cut away from the zest of 3 lemons, while the juice from all 8 provides tartness and flavor.
Can I make it without an ice cream machine?: The 1914 recipe assumes a freezing machine (ice bucket). Without a machine you can freeze the mixture in a mold and stir well every half hour so that large ice crystals do not form.
How much does the recipe yield?: 750 g sugar, 1 liter water and the juice of 8 lemons make about 8 servings.

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