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Lemon Creams
From Cassell's dictionary of cookery, 1892
Serves 8
Sufficient for a pint and a half of cream.
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
1372Calories
43 gProtein
55 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1372 kcal
Protein43 g
Carbohydrates55 g
Fiber24 g
Sugars19 g
Total Fat118 g
Saturated Fat19 g
Monounsaturated Fat66 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol60 mg
Sodium34 mg
Potassium1489 mg
Calcium561 mg
Iron7.3 mg
Magnesium530 mg
Phosphorus972 mg
Zinc6.2 mg
Copper2 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E50 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.2 mg
Niacin (B3)7.1 mg
Folate86 mcg
Choline102 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 826. The excerpt below is the record exactly as published.
Lemon Creams. — Put the thin rind of two lemons, and a dozen sweet almonds, blanched and sliced, into a pint of cream, and let it stand two or three horns till the flavour is thoroughly extracted. If expedition is required, put the cream, &c., into a saucepan, and place it near the fire for half an hour. Put the cream into a jug, and let it cool, then poui' it from a good height into another jug containing the strained juice of the lemons, half a tumblerful of sherry, and three ounces of pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.