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Fruit, Lemon, in Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Enough for eight glasses.
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
396Calories
2 gProtein
34 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories396 kcal
Protein1.9 g
Carbohydrates34 g
Fiber0.9 g
Sugars29 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium122 mg
Calcium57 mg
Iron0.2 mg
Magnesium7.4 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Alcohol1.4 g
Water78 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 560. The excerpt below is the record exactly as published.
Fruit, Lemon, in Cream. — Rub off on lump sugar the rind of two lemons ; add this, with the strained juice, to one pint of cream, six ounces of sugar, and one dessert-spoon- ful of brand
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