{"id":7763,"slug":"lemon-ice","title":"LEMON ICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six large, juicy lemons","peel of three lemons","two oranges","juice of both oranges","peel of one orange","one pint of sugar"],"ingredients_norm":["juicy lemon","peel of lemon","orange","juice of both orange","peel of orange","sugar"],"steps":["Take six large, juicy lemons and grate peel of three lemons; two oranges, juice of both, and peel of one.","Squeeze out every drop of juice and steep the grated peel of lemon and orange in juice for an hour.","Strain and mix in one pint of sugar.","Stir until dissolved and freeze."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w93:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"42efa5e303590d5bf69d3a4add9be0f7fcdbbae3c79788d408ad4bba2510ba44","created_at":"2026-08-02T17:05:10Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-ice"}