Lemon Cheese Cakes, Plain

Name: Lemon Cheese Cakes, Plain
Ingredients: the yolks of two eggs; two ounces of sugar; enough bread crumbs to thicken it; whisk the whites to a stiff froth; Make some short crust pastry

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

440Calories

7 gProtein

68 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories440 kcal

Protein6.8 g

Carbohydrates68 g

Fiber0.8 g

Sugars57 g

Total Fat17 g

Saturated Fat5.1 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.4 g

Cholesterol367 mg

Sodium133 mg

Potassium52 mg

Calcium47 mg

Iron1.6 mg

Magnesium4.8 mg

Phosphorus147 mg

Zinc0.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A130 mcg

Vitamin E0.9 mg

Vitamin K3.4 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate67 mcg

Choline280 mg

Caffeine0 mg

Water23 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 60. The excerpt below is the record exactly as published.

Lemon Cheese Cakes, Plain. Cream the yolks of two eggs with two ounces of sugar ; stir in enough bread crumbs to thicken it ; whisk the whites to a stiff froth ; add them lightly. Make some short crust pastry

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