Lemon Drops
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
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
113Calories
7 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein6.8 g
Carbohydrates31 g
Fiber8.4 g
Sugars7.5 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium6.1 mg
Potassium418 mg
Calcium78 mg
Iron1.9 mg
Magnesium25 mg
Phosphorus51 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate37 mcg
Choline15 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 9. The excerpt below is the record exactly as published.
Lemon Drops. Grate the peels of three large lemons on a large piece of refined sugar ; then scrape the sugar into a plate, add a tea¬ spoonful of flour, mix well, and beat it into a light paste with the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.