Lemon Bisque

Name: Lemon Bisque
Ingredients: 1 can evaporated milk; 2 to 3 lemons; 0.75 cup sugar; 1 package jello (lemon or lime); 0.25 cup lemon juice

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1047Calories

27 gProtein

231 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories1047 kcal

Protein27 g

Carbohydrates231 g

Fiber5.8 g

Sugars182 g

Total Fat8.6 g

Saturated Fat4.5 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium375 mg

Potassium1461 mg

Calcium1042 mg

Iron2 mg

Magnesium109 mg

Phosphorus786 mg

Zinc3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C189 mg

Vitamin A209 mcg

Vitamin E1.1 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate64 mcg

Choline75 mg

Caffeine0 mg

Water508 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 36. The excerpt below is the record exactly as published.

LEMON BISQUE 1 can evaporated milk 2 to 3 lemons, grate rind of one 3/i cup sugar 1 package jello (lemon or lime)

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