Lemon Foam
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
413Calories
11 gProtein
53 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein11 g
Carbohydrates53 g
Fiber0 g
Sugars51 g
Total Fat18 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium34 mg
Potassium75 mg
Calcium89 mg
Iron1.9 mg
Magnesium3.8 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate99 mcg
Choline558 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 14. The excerpt below is the record exactly as published.
LEMON FOAM Yolks of 4 eggs, 4 tablespoonfuls sugar, juice and grated rind of 1 lemon, 2 tablespoonfuls hot water
Cook this with the app: pantry check, scaling, and the assistant.