Lemon Creams
From Cox's manual of gelatine cookery, 1935
Useful recipe where cream forms part of the diet.
Presented as published in 1935. 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
1632Calories
6 gProtein
226 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1632 kcal
Protein5.6 g
Carbohydrates226 g
Fiber0.7 g
Sugars207 g
Total Fat107 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol304 mg
Sodium55 mg
Potassium492 mg
Calcium164 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus158 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 35. The excerpt below is the record exactly as published.
LEMON CREAMS Place the Gelatine and water in a saucepan with the eggs well beaten, butter, sugar, and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.