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Lemon Filling
From The economical cook book, 1905
Serves 8
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
262Calories
3 gProtein
52 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein3.1 g
Carbohydrates52 g
Fiber0.1 g
Sugars51 g
Total Fat5.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium27 mg
Calcium2 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 124. The excerpt below is the record exactly as published.
Two cups of sifbed sugar, the juice of two lemons, the yoDcs of three eggs ; mix all together and set in a vessel of boilmg water until it thickens \ then add the whites of the eggs beaten to a stiff froth. When cold, spread between the layers of cake. • Lemon Filling, BTo. 3. Two cups of sugar, four eggs, a piece of butter the sise of an egg, the juice and grated rind of two lemons ; put all into a faiina-boiler and stir over the fire until it thickens ; use only the yolks of the eggs
Cook this with the app: pantry check, scaling, and the assistant.