Lemon Cream (without Cream)

Name: Lemon Cream (without Cream)
Ingredients: three lemons; the yolks of two and the whites of four eggs; two teaspoonfuls of orange flour water; a pint of clear water

From Cookery, 1897

Presented as published in 1897. 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

235Calories

16 gProtein

29 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories235 kcal

Protein16 g

Carbohydrates29 g

Fiber8.4 g

Sugars7.7 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Cholesterol411 mg

Sodium144 mg

Potassium546 mg

Calcium173 mg

Iron3.5 mg

Magnesium45 mg

Phosphorus232 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.5 mcg

Vitamin C159 mg

Vitamin A183 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate104 mcg

Choline350 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 43. The excerpt below is the record exactly as published.

Bemon Cream (without Cream).— Squeeze the juice out of three lemons, and pour it on their rind, which must previously have been very thinly pared off; cover it up closely, and allow it to stand three or four hours. Add to this the yolks of two and the whites of four eggs, well beaten ; mix all this well with two teaspoonfuls of orange flour water, then add a pint of clear water

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