vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cheese
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
608Calories
26 gProtein
123 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein26 g
Carbohydrates123 g
Fiber2.8 g
Sugars116 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium116 mg
Potassium213 mg
Calcium67 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate41 mcg
Choline160 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 91. The excerpt below is the record exactly as published.
LEMON CHEESE. 1|- ozs. French leaf gelatine J lb. sugar i teaspoonful citric acid Juice of 2 lemons 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.