vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Twentieth century home cook book, 1905
Serves 6
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
183Calories
12 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein12 g
Carbohydrates13 g
Fiber1.4 g
Sugars9.2 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol205 mg
Sodium136 mg
Potassium382 mg
Calcium243 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus271 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C27 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline178 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 114. The excerpt below is the record exactly as published.
LEMON CREAM. Squeeze the juice of three lemons into a quart of fresh milk ; add the peel • cut up ; cover it over for an hour or two ; then add six eggs beaten very licrht and very nearly a pint of water
Cook this with the app: pantry check, scaling, and the assistant.