Lemon Cream
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
1006Calories
36 gProtein
155 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1006 kcal
Protein36 g
Carbohydrates155 g
Fiber3.1 g
Sugars148 g
Total Fat31 g
Saturated Fat14 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol616 mg
Sodium565 mg
Potassium1109 mg
Calcium711 mg
Iron3.3 mg
Magnesium89 mg
Phosphorus811 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C53 mg
Vitamin A397 mcg
Vitamin E2 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate82 mcg
Choline533 mg
Caffeine0 mg
Water633 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 22. The excerpt below is the record exactly as published.
LEMON CREAM. Five to seven persons 4 oz. COX’S INSTANT POWDERED GELATINE 3 eggs 4 OzS. sugar 1 lemon 2 inches cinnamon I pint milk
Cook this with the app: pantry check, scaling, and the assistant.