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A New Dessert
From The national course in home economics, 1917
Serves 2
Serve with the sweetened juice of oranges.
Presented as published in 1917. 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
499Calories
28 gProtein
19 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories499 kcal
Protein28 g
Carbohydrates19 g
Fiber1.4 g
Sugars14 g
Total Fat34 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol206 mg
Sodium82 mg
Potassium141 mg
Calcium44 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C27 mg
Vitamin A91 mcg
Vitamin E5.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate43 mcg
Choline172 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 218. The excerpt below is the record exactly as published.
A NEW DESSERT. Grate the rind of one lemon and squeeze out the juice. Add one tea- spoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole eggs and the yolks of four others. Beat all this together for twenty min- utes with a Dover beater. Have one-half box of gelatine dissolved in one cupful of water
Cook this with the app: pantry check, scaling, and the assistant.