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Lemon Cream
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
369Calories
4 gProtein
23 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein3.9 g
Carbohydrates23 g
Fiber0.5 g
Sugars19 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium40 mg
Potassium122 mg
Calcium62 mg
Iron0.4 mg
Magnesium8.1 mg
Phosphorus80 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C8.8 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.7 mcg
Choline50 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 102. The excerpt below is the record exactly as published.
Lemon Cream. One pint of cream, two eggs, four ounces of white sugar, and one lemon
Cook this with the app: pantry check, scaling, and the assistant.