Lemon Dessert

Name: Lemon Dessert
Ingredients: 3 eggs; ly pt. xx cream; 5 tbsp. lemon juice; 4 cup sugar; 1 small box vanilla wafers

From The Williamston cook book, 1950

Recipe by Mrs. D. M. Roberson.

Presented as published in 1950. 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

5052Calories

29 gProtein

836 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories5052 kcal

Protein29 g

Carbohydrates836 g

Fiber0.3 g

Sugars807 g

Total Fat192 g

Saturated Fat102 g

Monounsaturated Fat43 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol1049 mg

Sodium432 mg

Potassium774 mg

Calcium393 mg

Iron3.4 mg

Magnesium55 mg

Phosphorus587 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.1 mcg

Vitamin C30 mg

Vitamin A299 mcg

Vitamin E2.4 mg

Vitamin K19 mcg

Vitamin B60.4 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate97 mcg

Choline450 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 22. The excerpt below is the record exactly as published.

LEMON DESSERT 3 eggs ly pt. xx cream 5 tbsp. lemon juice 1 small box vanilla wafers 4 cup sugar

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