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Lemon Filling
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
631Calories
20 gProtein
111 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein20 g
Carbohydrates111 g
Fiber2.8 g
Sugars103 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium347 mg
Calcium111 mg
Iron3.3 mg
Magnesium26 mg
Phosphorus313 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline446 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 60. The excerpt below is the record exactly as published.
LEMON FILLING Eggs, 6. Sugar, 1 cup. Lemons, 2.
Cook this with the app: pantry check, scaling, and the assistant.