Lemon Cream

Name: Lemon Cream
Ingredients: the rind of 2 large lemons peeled very thin; a pint of water; the yolks of four eggs and the whites of 2; 8 ounces of fine sugar

From An old-world recipe book, 1908

Presented as published in 1908. 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

1217Calories

27 gProtein

246 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1217 kcal

Protein27 g

Carbohydrates246 g

Fiber5.6 g

Sugars232 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol744 mg

Sodium304 mg

Potassium561 mg

Calcium180 mg

Iron4.8 mg

Magnesium45 mg

Phosphorus428 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C106 mg

Vitamin A322 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.4 mg

Folate116 mcg

Choline598 mg

Caffeine0 mg

Water803 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 7. The excerpt below is the record exactly as published.

Lemon Cream Take the rind of 2 large lemons peeled very thin, infuse it in a pint of water three or four hours ; beat the yolks of four eggs and the whites of 2, with 8 ounces of fine sugar

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