vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream
From Around-the-world cook book, 1913
Serves 1
Presented as published in 1913. 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
1086Calories
20 gProtein
227 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein20 g
Carbohydrates227 g
Fiber3 g
Sugars204 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium350 mg
Calcium112 mg
Iron3.4 mg
Magnesium27 mg
Phosphorus315 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline446 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 77. The excerpt below is the record exactly as published.
LEMON CREAM Lemon, 1, Cornstarch, 2 tablespoons (dissolved in cold water), 226 AROUND-THE-WORLD COOK BOOK DESSERTS Eggs (beaten separately), 3. Sugar, 1 scant cup
Cook this with the app: pantry check, scaling, and the assistant.