Lemon Filling

Name: Lemon Filling
Ingredients: but use 34 cup boiling water instead of the milk; 2 tablespoons lemon juice; 2 teaspoons grated rind

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

141Calories

3 gProtein

32 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories141 kcal

Protein3 g

Carbohydrates32 g

Fiber2.3 g

Sugars1.1 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium403 mg

Potassium90 mg

Calcium119 mg

Iron12 mg

Magnesium13 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0.2 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate55 mcg

Choline6.7 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 52. The excerpt below is the record exactly as published.

Lemon Filling—Like Cream Filling, but use 34 cup boiling water instead of the milk, 2 tablespoons lemon juice, and 2 teaspoons grated rind

Cook this with the app: pantry check, scaling, and the assistant.