Lemon Cream
From Household cookery and laundry work, 1882
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
1117Calories
20 gProtein
236 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1117 kcal
Protein20 g
Carbohydrates236 g
Fiber2.8 g
Sugars229 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium350 mg
Calcium112 mg
Iron3.3 mg
Magnesium27 mg
Phosphorus313 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline446 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 36. The excerpt below is the record exactly as published.
LEMON CREAM. 1 Lemon. | ± lb. Sugar. | 3 Eggs.
Cook this with the app: pantry check, scaling, and the assistant.