Lemon Cream

Name: Lemon Cream
Ingredients: one quart of pure cream; one quart of buttermilk; one pound of loaf sugar; the juice of two lemons; the oil from the rind of three or four of them

From Jane Hamilton's recipes, 1909

Using fresh lemon is better than lemon oil.

Presented as published in 1909. 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

5622Calories

52 gProtein

554 gCarbs

368 gFat

Full nutrition (33 nutrients)

Calories5622 kcal

Protein52 g

Carbohydrates554 g

Fiber5.6 g

Sugars505 g

Total Fat368 g

Saturated Fat210 g

Monounsaturated Fat77 g

Polyunsaturated Fat2.1 g

Cholesterol1072 mg

Sodium1225 mg

Potassium2509 mg

Calcium1751 mg

Iron1.7 mg

Magnesium171 mg

Phosphorus1395 mg

Zinc6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C106 mg

Vitamin A460 mcg

Vitamin E1 mg

Vitamin K25 mcg

Vitamin B60.8 mg

Vitamin B124.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.7 mg

Niacin (B3)1.6 mg

Folate71 mcg

Choline153 mg

Caffeine0 mg

Water1579 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.

LEMON CREAM. To one quart of pure cream put one quart of buttermilk, one pound of loaf sugar, the juice of two lemons, of medium size, with the oil from the rind of three or four of them

Cook this with the app: pantry check, scaling, and the assistant.