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Lemon Ice (glacé au citron)

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. 1

    Boil the syrup

    Boil the sugar and water into a clear syrup and cool it completely.

  2. 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. 3

    Add the juice

    Squeeze the lemons, add the juice and strain everything directly into the ice cream machine.

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Measurements converted to modern units; freezing in an ice cabinet has been replaced by an ice cream machine or freezing in a mold with stirring.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 511) → Modernised~83% of the text changedremovedadded
750 gr. sukker g sukker. 1 l. vand skal l vann. 8 stk sitroner (saften av 3 og saft alle, skallet av 8 citroner. Sukker 3). Kok sukker og vand kokes vann til en lake, avkjøles, klar lake og avkjøl den helt.. Skjær alt hvitt skjæres det hvite fra citronskallet, dette skjæres op sitronskallet, skjær skallet i smaastykker små biter og lægges legg det i den kolde lake kalde laken i 3 timer. Den utpressede saft tilsættes, timer.. Press sitronene, tilsett saften og sil alt siles direkte i frysemaskinen. Fryses (se side 504). iskremmaskinen.. Frys til isen er fast, eller frys i form i fryseren med omrøring hver halvtime. Hvelv ut like før servering.

Note on Modernised

Mål omregnet til moderne enheter; frysing i isskap er erstattet av iskremmaskin eller frysing i form med omrøring.

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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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