Lemon Cream without Cream

Name: Lemon Cream without Cream
Ingredients: I lb. sugar; pint of boiling water; The whites of 3 eggs; the yolk of 1; The juice of 3 lemons

From Hilda's diary of a Cape housekeeper, 1902

Useful for large luncheon-parties.

Presented as published in 1902. 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

2290Calories

23 gProtein

558 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories2290 kcal

Protein23 g

Carbohydrates558 g

Fiber14 g

Sugars461 g

Total Fat9.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium1085 mg

Potassium551 mg

Calcium385 mg

Iron34 mg

Magnesium54 mg

Phosphorus114 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E1.5 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.2 mg

Folate161 mcg

Choline28 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 56. The excerpt below is the record exactly as published.

Lemon Cream without Cream.— Here is yet another recipe for lemons, and as in cool weather it will keep some days, it is useful to know of for large luncheon-parties, etc., when you want to make as many things as possible before the day itself. Ingredients — I lb. sugar, pint of boiling water. The whites of 3 eggs and the yolk of i. The juice of 3 lemons

Cook this with the app: pantry check, scaling, and the assistant.