Lemon Filling
From Blue Ribbon and Pure Gold 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
97Calories
2 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein2 g
Carbohydrates22 g
Fiber1.7 g
Sugars1.1 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium269 mg
Potassium74 mg
Calcium81 mg
Iron8 mg
Magnesium9.6 mg
Phosphorus21 mg
Zinc0.1 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)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate39 mcg
Choline5.2 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 52. The excerpt below is the record exactly as published.
Lemon Filling—Like Cream Filling, but use ? cup boiling water instead of milk, 2 tablespoons lemon juice, and 2 teaspoons grated rind
Cook this with the app: pantry check, scaling, and the assistant.