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Lemon Drops
From The encyclopaedia of practical cookery, 1892
Serves 6
Ensure the drops are baked until set.
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
22Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.2 g
Carbohydrates5.8 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium71 mg
Calcium13 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.6 mcg
Choline2.6 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 295. The excerpt below is the record exactly as published.
Lemon Drops. — (1) Take a large piece of loaf sugar and with it grate off the yellow rinds of three large Lemons, scraping the surface off the sugar as it becomes yellowed. When all the rinds are grated and all the yellow sugar scraped off, add and mix vTell with it 1 table-spoonful of flour, and then beat it to a light paste together with the white of an egg
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