vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Mrs. Tunnard.
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
818Calories
21 gProtein
161 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories818 kcal
Protein21 g
Carbohydrates161 g
Fiber5.6 g
Sugars147 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium228 mg
Potassium486 mg
Calcium145 mg
Iron3.9 mg
Magnesium37 mg
Phosphorus329 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C106 mg
Vitamin A242 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate93 mcg
Choline451 mg
Caffeine0 mg
Water529 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 62. The excerpt below is the record exactly as published.
Lemon Cream (2). 5ozs. white Sugar. Rind of 2 Lemons and juice of i. 3 Eggs, well beaten. ^pt. cold Water
Cook this with the app: pantry check, scaling, and the assistant.