Lemon Creams

Name: Lemon Creams
Ingredients: J oz. Ccx’ Gelatine; 4 oz. Sugar; 2 Eggs; I wineglass of Brandy; The strained juice of i Lemon; 5 pint Whipped Cream; I gill of Water

From A manual of gelatine cookery, 1904

This is a useful recipe where cream forms part of the diet.

Presented as published in 1904. 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

1156Calories

32 gProtein

149 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories1156 kcal

Protein32 g

Carbohydrates149 g

Fiber0.3 g

Sugars134 g

Total Fat53 g

Saturated Fat32 g

Monounsaturated Fat15 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol178 mg

Sodium80 mg

Potassium455 mg

Calcium263 mg

Iron0.6 mg

Magnesium40 mg

Phosphorus228 mg

Zinc1 mg

Copper0.7 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C39 mg

Vitamin A440 mcg

Vitamin E1.6 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate36 mcg

Choline55 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 39. The excerpt below is the record exactly as published.

LEMON CREAMS. J oz. Ccx’ Gelatine. 4 oz. Sugar. 2 Eggs. I wineglass of Brandy. The strained juice of i Lemon. 5 pint Whipped Cream. I gill of Water

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