Lemon Cream
From Evans' recipe cookery book, 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
1270Calories
46 gProtein
255 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1270 kcal
Protein46 g
Carbohydrates255 g
Fiber8.4 g
Sugars234 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium280 mg
Potassium631 mg
Calcium183 mg
Iron4.9 mg
Magnesium50 mg
Phosphorus356 mg
Zinc2.2 mg
Copper0.9 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C159 mg
Vitamin A243 mcg
Vitamin E2 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate112 mcg
Choline467 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 27. The excerpt below is the record exactly as published.
LEMON CREAM. ingredients. 3 Lemons. 3 Eggs. i Gill Water. J Lb. Castor Sugar. Oz. Gelatine
Cook this with the app: pantry check, scaling, and the assistant.