Lemon Drops
From The week end novels book of cookery, 1920
Presented as published in 1920. 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
953Calories
1 gProtein
247 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories953 kcal
Protein1.1 g
Carbohydrates247 g
Fiber2.8 g
Sugars229 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium3365 mg
Calcium37 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from The week end novels book of cookery (1920) by Allied Newspapers Limited, page 10. The excerpt below is the record exactly as published.
Lemon Drops. $lb. sugar ; 4 pint water 4 teaspoonful cream of tartar Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.