vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. M. E. Wortman.
Presented as published in 1913. 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
912Calories
34 gProtein
66 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein34 g
Carbohydrates66 g
Fiber3.1 g
Sugars53 g
Total Fat58 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium70 mg
Potassium147 mg
Calcium45 mg
Iron2.6 mg
Magnesium9.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate19 mcg
Choline5.9 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 60. The excerpt below is the record exactly as published.
Lemon Cream. To the well beaten yolks of 4 eggs add 4 tablespoons of sugar, the juice and grated rind of 1 large lemon, and 2 table- spoons boiling wat
Cook this with the app: pantry check, scaling, and the assistant.