vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream with Arrowroot
From The encyclopaedia of practical cookery, 1892
Serves 1
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
576Calories
19 gProtein
80 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories576 kcal
Protein19 g
Carbohydrates80 g
Fiber5.4 g
Sugars0.9 g
Total Fat20 g
Saturated Fat6.9 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat3.8 g
Cholesterol734 mg
Sodium1110 mg
Potassium253 mg
Calcium391 mg
Iron34 mg
Magnesium35 mg
Phosphorus342 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.7 mcg
Vitamin C0.2 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)8.1 mg
Folate265 mcg
Choline570 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 291. The excerpt below is the record exactly as published.
1^ table-spoonfuls of arrowroot till smooth in a small quantity of cold water, and stir in gradually 1 pint of boiling water. Turn the mixture into a lined saucepan and stir it over a gentle fire with a wooden spoon until thick ; boil for a few minutes, colour it lightly with a small quantity of safl'ron, add 1 teaspoonful of Lemon-juice and a small quantity of grated Lemon-peel, sweeten to taste with loaf sugar, and move it to the side of the lire. Beat the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.