Lalla Rookh

Name: Lalla Rookh
Ingredients: the whites of five eggs; one pint of thick cream; the yolks of the eggs; one cupful of fine sugar; the juice of two lemons; one cupful of orange juice

From High living, 1904

Presented as published in 1904. 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

2911Calories

45 gProtein

263 gCarbs

193 gFat

Full nutrition (34 nutrients)

Calories2911 kcal

Protein45 g

Carbohydrates263 g

Fiber5.6 g

Sugars227 g

Total Fat193 g

Saturated Fat103 g

Monounsaturated Fat44 g

Polyunsaturated Fat5 g

Omega-30.1 g

Cholesterol1412 mg

Sodium458 mg

Potassium1529 mg

Calcium504 mg

Iron5.9 mg

Magnesium100 mg

Phosphorus841 mg

Zinc4.5 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C181 mg

Vitamin A402 mcg

Vitamin E2.9 mg

Vitamin K12 mcg

Vitamin B60.8 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.7 mg

Folate211 mcg

Choline745 mg

Caffeine0 mg

Water858 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 31. The excerpt below is the record exactly as published.

LALLA ROOKH — Whip the whites of five eggs to a stiff froth, also one pint of thick cream ; beat the yolks of the eggs very light, and stir in one cupful of fine sugar, the juice of two lemons, and one cupful of orange juice

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