Lemon Creams
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
267Calories
22 gProtein
31 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories267 kcal
Protein22 g
Carbohydrates31 g
Fiber8.4 g
Sugars7.5 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium414 mg
Calcium92 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 53. The excerpt below is the record exactly as published.
LEMON CREAMS. Creme tie Citrons. 3 lemons. 1 pint cold water. 2 egg yolks and 4 whites. Castor sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.