vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From The Times cook book, no. 2, 1905
Serves 1
A very delicate, delicious dessert.
Presented as published in 1905. 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
509Calories
26 gProtein
61 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein26 g
Carbohydrates61 g
Fiber2.8 g
Sugars53 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium415 mg
Calcium139 mg
Iron4.1 mg
Magnesium32 mg
Phosphorus412 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 134. The excerpt below is the record exactly as published.
LEMON CREAM. Mrs. K. M. Philips, 1285 West Seventh street, Los An- geles, Cal.— (A very delicate, delicious dessert.) Beat yolks of four eggs until light; add four tablespoons granulated sugar, juice ana grated rind of one large or two small lem- ons; add two tablespoons hot water
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