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Cream Flavoured with Lemon

Name: Cream Flavoured with Lemon
Yield: 1 servings
Ingredients: 1 pint of milk; the thinly-pared yellow rind of a small lemon; 5 table-spoonfuls of caster sugar; the yolks of four eggs

From The encyclopædia of practical cookery, 1890

Serves 1

Ensure water does not enter the cups.

Presented as published in 1890. 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

782Calories

28 gProtein

97 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories782 kcal

Protein28 g

Carbohydrates97 g

Fiber2.8 g

Sugars89 g

Total Fat34 g

Saturated Fat16 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol793 mg

Sodium220 mg

Potassium944 mg

Calcium714 mg

Iron2.5 mg

Magnesium70 mg

Phosphorus773 mg

Zinc3.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D8.4 mcg

Vitamin C53 mg

Vitamin A416 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate110 mcg

Choline649 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 547. The excerpt below is the record exactly as published.

Cream flavoured with Lemon.— Put 1 pint of milk and the thinly-pared yellow rind of a small lemon into a sauce- pan, place it over a slow fire, and boil for five minutes. Put 5 table-spoonfuls of caster sugar into a basin, with the yolks of four eggs

Cook this with the app: pantry check, scaling, and the assistant.