vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Consult me, 1902
Serves 3
Presented as published in 1902. 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
776Calories
10 gProtein
52 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories776 kcal
Protein10 g
Carbohydrates52 g
Fiber3.6 g
Sugars40 g
Total Fat61 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium106 mg
Potassium309 mg
Calcium171 mg
Iron1.2 mg
Magnesium22 mg
Phosphorus195 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C56 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 290. The excerpt below is the record exactly as published.
LEMON CREAM. — Take a pint of thick cream, and put to it the yolks of 3 eggs well beaten, 4 ozs. of fine sugar, and the thin rind of a lemon grat- ed ; boil ; stir it till almost cold, put the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.