vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Put them on the ice.
Presented as published in 1882. 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
79Calories
5 gProtein
6 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein4.7 g
Carbohydrates6.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium57 mg
Potassium53 mg
Calcium24 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 141. The excerpt below is the record exactly as published.
LEMON CREAM. Grate the peel of a large lemon, after first squeez- ing all the juice out, put the juice and peel into i ^ cups of water, and heat it over the fire. Rub 3 table-spoonfuls of cornstarch smooth and beat the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.