Lemon Cream
From The "ideal" cookery book, 1902
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
935Calories
38 gProtein
164 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories935 kcal
Protein38 g
Carbohydrates164 g
Fiber8.4 g
Sugars144 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol244 mg
Sodium298 mg
Potassium1221 mg
Calcium721 mg
Iron2.9 mg
Magnesium94 mg
Phosphorus645 mg
Zinc2.9 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C159 mg
Vitamin A239 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate61 mcg
Choline255 mg
Caffeine0 mg
Water973 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 10. The excerpt below is the record exactly as published.
Lemon Cream. J-oz. gelatine j-pint water. 1 pint milk. 4-oz. sugar. 1 egg. 3 lemons
Cook this with the app: pantry check, scaling, and the assistant.