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Cream, Lemon (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a large mould.
Presented as published in 1892. 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
528Calories
21 gProtein
71 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein21 g
Carbohydrates71 g
Fiber5.5 g
Sugars60 g
Total Fat22 g
Saturated Fat1.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium393 mg
Calcium129 mg
Iron1.8 mg
Magnesium123 mg
Phosphorus216 mg
Zinc1.4 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline31 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 421. The excerpt below is the record exactly as published.
Cream, Lemon (another way).— Peel three lemons, and put the thin rind with a quait of new milk into a saucepan. Add six or eight blanched almonds, half a pound of sugar, and two ounces of gelatine which has been soaked in half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.