vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Lemon Biscuit Cream
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
645Calories
21 gProtein
115 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein21 g
Carbohydrates115 g
Fiber4.2 g
Sugars105 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium221 mg
Potassium417 mg
Calcium128 mg
Iron3.6 mg
Magnesium31 mg
Phosphorus321 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C80 mg
Vitamin A242 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate87 mcg
Choline449 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 143. The excerpt below is the record exactly as published.
Lemon Biscuit Cream. — Three lemons, one heaped up cup of sugar, one cup of hot water, six eggs
Cook this with the app: pantry check, scaling, and the assistant.