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Lemon Drops
From Cassell's dictionary of cookery, 1892
Serves 1
Keep the drops in tin canisters until needed.
Presented as published in 1892. 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
382Calories
10 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein9.7 g
Carbohydrates86 g
Fiber8.4 g
Sugars64 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium78 mg
Potassium486 mg
Calcium107 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus148 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C159 mg
Vitamin A83 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate59 mcg
Choline162 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 827. The excerpt below is the record exactly as published.
Lemon Drops. — Strain the juice of three or four large lemons into a bowl, then miv powdered loaf sugar with it until it is qxiite thick. Put it into a pan, and let it boil for five minutes, stirring it constantly. Drop it from the end of a spoon Tipon writing-paper, and when cold, keep the drops in tin canisters until wanted for use. Or, take two ounces of powdered loaf sugar, mix with them the grated rind of three large lemons, and half a tea-spoonful of fine flour. "V^Tiisk the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.