Lemon Cream
From German cookery for the English kitchen, 1906
A chocolate cream may be prepared in this way, 3 oz. grated chocolate being substituted for the lemon juice.
Presented as published in 1906. 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
1235Calories
20 gProtein
236 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1235 kcal
Protein20 g
Carbohydrates236 g
Fiber0.3 g
Sugars229 g
Total Fat28 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol1102 mg
Sodium60 mg
Potassium212 mg
Calcium142 mg
Iron3 mg
Magnesium12 mg
Phosphorus407 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C36 mg
Vitamin A389 mcg
Vitamin E2.8 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate169 mcg
Choline843 mg
Caffeine0 mg
Water140 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 76. The excerpt below is the record exactly as published.
lb. sugar. 4 leaves of gelatine. 6 tablespoonsful lemon juice. 6 eggs. Creams. i8i Beat the yolks well with the sugar, and add the l^elatine that has been dissolved in the warmed lemon juice. Then stir in the stiffly-whisked whites of eggs and pour into a glass dish. A chocolate cream may be prepared in this way, 3 oz. grated chocolate being substituted for the lemon juice. Apfelsinen-Creme. (Orange Cream.) \ lb. sugar. i gill orange juice. 5 leaves of gelatine. 2 tablespoonsful lemon juice. 6 eggs. Prepare in Xht same manner as Lemon Cream
Cook this with the app: pantry check, scaling, and the assistant.