Lemon Curd
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
58Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates19 g
Fiber5.6 g
Sugars5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4 mg
Potassium276 mg
Calcium52 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 47. The excerpt below is the record exactly as published.
LEMON CURD can be made in the same way. Omit the oranges and use 2 lemons. Add more sugar if necessary.
Cook this with the app: pantry check, scaling, and the assistant.