Lemon Cheesecakes
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
10739Calories
136 gProtein
1016 gCarbs
739 gFat
Full nutrition (33 nutrients)
Calories10739 kcal
Protein136 g
Carbohydrates1016 g
Fiber36 g
Sugars191 g
Total Fat739 g
Saturated Fat175 g
Monounsaturated Fat392 g
Polyunsaturated Fat89 g
Cholesterol133 mg
Sodium4531 mg
Potassium1535 mg
Calcium269 mg
Iron48 mg
Magnesium316 mg
Phosphorus1147 mg
Zinc9.9 mg
Copper2.2 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E10 mg
Vitamin K292 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)7.3 mg
Riboflavin (B2)5.2 mg
Niacin (B3)76 mg
Folate1448 mcg
Choline131 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 65. The excerpt below is the record exactly as published.
LEMON CHEESECAKES. 4 11*. puff pastry. | 2 oz. butter. 3 eggs. | 6 oz. sifted sugar." Rind of 1 lemon and juice of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.