Lemon Cream (Delicious)
From Anson County cook book, 1928
Recipe by Hattie Knotts.
Presented as published in 1928. 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
1699Calories
25 gProtein
373 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1699 kcal
Protein25 g
Carbohydrates373 g
Fiber4 g
Sugars302 g
Total Fat17 g
Saturated Fat5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol558 mg
Sodium1023 mg
Potassium309 mg
Calcium314 mg
Iron27 mg
Magnesium41 mg
Phosphorus349 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6 mg
Folate166 mcg
Choline450 mg
Caffeine0 mg
Water404 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 37. The excerpt below is the record exactly as published.
LEMON CREAM (DELICIOUS) 2 tablespoons corn starch 1M cups sugar Juice and rind of IV2 lemons 2V2 cups boiling water 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.