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Lemon and Maraschino Bonbons
From With a saucepan over the sea, 1902
Serves 1
Use for dessert or entertainments.
Presented as published in 1902. 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
616Calories
3 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein3.1 g
Carbohydrates153 g
Fiber50 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium79 mg
Potassium43 mg
Calcium276 mg
Iron0.9 mg
Magnesium8.1 mg
Phosphorus6 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline8.6 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
LEMON AND MARASCHINO BONBONS. (Italy.) Soak 2 ounces of gum arable in enough water to dissolve, add J^ pint of maraschino, and enough sugar to make a stiff paste
Cook this with the app: pantry check, scaling, and the assistant.