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Lemon Cream
From The household cook book, 1902
Serves 1
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
946Calories
13 gProtein
207 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein13 g
Carbohydrates207 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium151 mg
Potassium155 mg
Calcium67 mg
Iron2.3 mg
Magnesium17 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 310. The excerpt below is the record exactly as published.
LEMON CREAM — Take the pulp of 1 lemon cut fine with a knife (not chopjDed), add the grated rind, 1 cup sugar, and | cup water and bring to a boil; add 2 well beaten eggs and 1 tablespoon flour
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