vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Cream with Milk
From The encyclopaedia of practical cookery, 1892
Serves 3
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
599Calories
14 gProtein
103 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein14 g
Carbohydrates103 g
Fiber3.5 g
Sugars98 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol396 mg
Sodium112 mg
Potassium458 mg
Calcium389 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus383 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C43 mg
Vitamin A209 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate54 mcg
Choline325 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 3 servings.
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.
the yolks of six eggs, the whites of three, and lib. of caster sugar. Strain the water oil' the peel in with the beaten eggs, turn the whole into a lined .saucepan, and stir with a wooden spoon over a gentle fire until of the thickness of good cream, but it must not boil or the eggs will curdle. When ready, strain the cream through a line sieve, and let it get cold before serving. (17) Put the yolks of six eggs into a stewpan and beat well, mix in 9oz. of caster sugar and 1 h pints of milk, and stir the mixture over the fire till hot; mix with it a piece of Lemon-peel
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