Lemon Cream
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1315Calories
9 gProtein
320 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1315 kcal
Protein9.4 g
Carbohydrates320 g
Fiber6.7 g
Sugars201 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2514 mg
Potassium165 mg
Calcium382 mg
Iron40 mg
Magnesium37 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.9 mg
Folate160 mcg
Choline15 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 25. The excerpt below is the record exactly as published.
Lemon Cream. 3 tablespoonfuls cornstarch; juice and rind of 1% lemons; 1 cupful sugar; 2 eggs; y2 teaspoonful salt; 2y2 cupfuls boiling water
Cook this with the app: pantry check, scaling, and the assistant.