Lemon Cream
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
254Calories
13 gProtein
30 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories254 kcal
Protein13 g
Carbohydrates30 g
Fiber1.4 g
Sugars27 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium208 mg
Calcium69 mg
Iron2.1 mg
Magnesium16 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C27 mg
Vitamin A161 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate53 mcg
Choline297 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 82. The excerpt below is the record exactly as published.
Lemon Cream 2 eggs 2 tb. sugar Juice and grated rind of | lemon
Cook this with the app: pantry check, scaling, and the assistant.