Lemon Creams in Ramekins

Name: Lemon Creams in Ramekins
Ingredients: 3 tablespoons butter; 5 egg yolks (approximately); 4/3 cup sugar; Zest of 2 lemons, finely grated; 73 cup lemon juice; 3 egg whites; Pinch of salt; Confectioners’ sugar

From Dining in--Minneapolis/St. Paul cookbook, 1900

Ensure ramekins cook in a very slow oven.

Presented as published in 1900. 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

1404Calories

24 gProtein

282 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1404 kcal

Protein24 g

Carbohydrates282 g

Fiber0.6 g

Sugars272 g

Total Fat59 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol94 mg

Sodium8.6 mg

Potassium205 mg

Calcium20 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A0 mcg

Vitamin E5.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.2 mg

Folate37 mcg

Choline9.5 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 21. The excerpt below is the record exactly as published.

LEMON CREAMS IN RAMEKINS 3 tablespoons butter 5 egg yolks (approximately) 4/3 cup sugar Zest of 2 lemons, 3 egg whites finely grated Pinch of salt 73 cup lemon juice Confectioners’ sugar

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