vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Cream
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be served in custard glasses.
Presented as published in 1892. 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
809Calories
4 gProtein
57 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein4.4 g
Carbohydrates57 g
Fiber2.1 g
Sugars45 g
Total Fat63 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.1 g
Cholesterol181 mg
Sodium116 mg
Potassium286 mg
Calcium129 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate8.4 mcg
Choline4.5 mg
Caffeine0 mg
Alcohol2.1 g
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 325. The excerpt below is the record exactly as published.
6oz. of loaf sugar on the yellow rinds of three Lemons, then put the sugar in a mortar and pound well ; mix with it the juice of the three Lemons, lj pints of cream, 2 wineglassfuls of sherry, and 1 wineglassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.