Lemon Cream
From Arm & Hammer Soda book of valuable recipes, 1900
Can be made the day before using.
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
1516Calories
29 gProtein
320 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1516 kcal
Protein29 g
Carbohydrates320 g
Fiber9.5 g
Sugars204 g
Total Fat18 g
Saturated Fat5.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium1561 mg
Potassium509 mg
Calcium491 mg
Iron43 mg
Magnesium63 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)10 mg
Folate241 mcg
Choline462 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 12. The excerpt below is the record exactly as published.
LEMON CREAM. Dissolve two tablespoonfuls of corn starch in a little water. Add the juice and grated rind of one large lemon, and one cup of sugar. On this pour two and one-half cups of boiling water. Add the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.