Lemon Cream

Name: Lemon Cream
Ingredients: Put the Gelatine into a saucepan; add the milk; add the sugar; cinnamon; thinly pared lemon rind; add lemon juice; the whites of the eggs well beaten

From Cox's manual of gelatine cookery, 1935

Presented as published in 1935. 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

700Calories

29 gProtein

95 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories700 kcal

Protein29 g

Carbohydrates95 g

Fiber0.9 g

Sugars84 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol430 mg

Sodium412 mg

Potassium1141 mg

Calcium671 mg

Iron2 mg

Magnesium87 mg

Phosphorus713 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C96 mg

Vitamin A316 mcg

Vitamin E1.7 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.9 mg

Folate97 mcg

Choline394 mg

Caffeine0 mg

Water735 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

LEMON CREAM Put the Gelatine into a saucepan, add the milk, sugar, cinnamon, and thinly pared lemon rind. Stir till they boil, then strain over the yolks of the eggs, return to the pan and stir over the fire for a few minutes. It must not boil. Pour into a basin and when cool add lemon juice and the whites of the eggs well beaten. Turn into a wet mould. Serve with whipped cream. MOSCOW CREAMS Line some small wet moulds with the liquid jelly, then set away to firm. Dissolve the Gelatine with the boiling water, add the sugar

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