vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream (made without cream)
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
No method was recorded for this recipe.
Nutrition per serving
794Calories
26 gProtein
80 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories794 kcal
Protein26 g
Carbohydrates80 g
Fiber3.7 g
Sugars69 g
Total Fat44 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.1 mg
Potassium186 mg
Calcium37 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1.3 mcg
Vitamin E8.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline6.8 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 128. The excerpt below is the record exactly as published.
Lemon Cream (made without cream)—Ingredients— 4 lemons, 12 tablespoonfuls of water, 7 oz. of powdered white sugar, yolks of 9 eggs
Cook this with the app: pantry check, scaling, and the assistant.