vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Superior cook book, 1905
Serves 2
Mrs. A. P. Schmidt.
Presented as published in 1905. 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
710Calories
8 gProtein
156 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories710 kcal
Protein8.4 g
Carbohydrates156 g
Fiber4.1 g
Sugars102 g
Total Fat8.4 g
Saturated Fat2.6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.6 g
Cholesterol275 mg
Sodium553 mg
Potassium163 mg
Calcium199 mg
Iron17 mg
Magnesium20 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C27 mg
Vitamin A98 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate107 mcg
Choline218 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 83. The excerpt below is the record exactly as published.
Lemon Cream. \nu> \\ cups of hoiling water stii' 'i tal)l!'sp()onl'uls of coi-nstarcli wet with water, aiul th.e juice of a large lemon. Add thie beaten yolks of 3 eggs and 1 cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.