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Lemon Drops
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
151Calories
0 gProtein
39 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein0.1 g
Carbohydrates39 g
Fiber0.1 g
Sugars37 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium18 mg
Calcium1.4 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 162. The excerpt below is the record exactly as published.
Lemon Drops. — Pour enough lemon juice over half a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.