vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Harper's cook book encyclopædia, 1902
Serves 4
Another method uses milk and gelatine.
Presented as published in 1902. 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
626Calories
15 gProtein
123 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein15 g
Carbohydrates123 g
Fiber2.8 g
Sugars116 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol419 mg
Sodium168 mg
Potassium296 mg
Calcium94 mg
Iron2.6 mg
Magnesium23 mg
Phosphorus239 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C53 mg
Vitamin A181 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate64 mcg
Choline336 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 97. The excerpt below is the record exactly as published.
Lemon Cream C REAMS Peach Cream cupful of boiling water. When cold, strain, and add three cupfuls of gran- ulated sugar, juice of three lemons, the grated rind of two lemons, three- quarters of a cupful of sherry wine, and one quart of cream. Then freeze. Lemon Cream. — Squeeze the juice from four lemons and soak the skins all night in a pint of cold water. Next day add to the water the juice of the lemons, I lb. of sugar, and nine eggs, beaten together
Cook this with the app: pantry check, scaling, and the assistant.