Ambrosia Lemon Cheese
From Hilda's diary of a Cape housekeeper, 1902
Decorate with crystallized cherries or sweetmeats if desired.
Presented as published in 1902. 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
2216Calories
43 gProtein
482 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories2216 kcal
Protein43 g
Carbohydrates482 g
Fiber5.6 g
Sugars469 g
Total Fat25 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium157 mg
Potassium655 mg
Calcium372 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus289 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C106 mg
Vitamin A80 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate31 mcg
Choline64 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 56. The excerpt below is the record exactly as published.
AMBROSIA.” LEMON CHEESE May is as follows, and is so good that a friend of ours always calls it “ ambrosia.” Now that we have plenty of lemons it is easily made, and a pretty dish. If you think it wants more colour, you can always drop a few crystallized cherries, or any other decorative sweetmeat, into the top points of your mould. 1 lb. lump sugar. 2 lemons. I oz. gelatine, pint milk. The yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.