vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lecha Crema
From The "A1" cookery book, 1901
Serves 9
Presented as published in 1901. 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
429Calories
22 gProtein
39 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein22 g
Carbohydrates39 g
Fiber0 g
Sugars35 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol133 mg
Sodium250 mg
Potassium925 mg
Calcium743 mg
Iron0.6 mg
Magnesium75 mg
Phosphorus641 mg
Zinc2.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.1 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate18 mcg
Choline155 mg
Caffeine0 mg
Water538 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 73. The excerpt below is the record exactly as published.
Lecha Crema.— 3 eggs (leaving out 2 whites), 2 oz. sugar, ii pints milk, 2 oz. flour
Cook this with the app: pantry check, scaling, and the assistant.