Lemon Cream

Name: Lemon Cream
Ingredients: Six eggs; eighteen tablespoonfuls sugar; juice and grated peel of three lemons; il/>, pts. of cold water

From 365 desserts, 1900

Presented as published in 1900. 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

1387Calories

41 gProtein

255 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1387 kcal

Protein41 g

Carbohydrates255 g

Fiber8.4 g

Sugars234 g

Total Fat30 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1116 mg

Sodium463 mg

Potassium833 mg

Calcium270 mg

Iron7.2 mg

Magnesium68 mg

Phosphorus642 mg

Zinc4.1 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C159 mg

Vitamin A483 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.5 mg

Folate174 mcg

Choline897 mg

Caffeine0 mg

Water1205 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 47. The excerpt below is the record exactly as published.

Lemon Cream. Six eggs, eighteen tablespoon fu Is sugar. Beat yolks and sugar together with the juice and grated peel of three lemons, il/>, pts. of cold water

Cook this with the app: pantry check, scaling, and the assistant.