Lemon Custards

Name: Lemon Custards
Ingredients: pint of water; 2 lemons, the peel of one grated; 3 eggs; White sugar to taste

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

273Calories

21 gProtein

20 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories273 kcal

Protein21 g

Carbohydrates20 g

Fiber5.6 g

Sugars5.6 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium224 mg

Potassium485 mg

Calcium143 mg

Iron3.8 mg

Magnesium36 mg

Phosphorus329 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C106 mg

Vitamin A242 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate93 mcg

Choline451 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 81. The excerpt below is the record exactly as published.

LEMON CUSTARDS. INGREDIENTS. \ pint of water | 2 lemons, the peel of one grated 3 eggs | White sugar to taste

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