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Lemon Foam a la Watermelon

Name: Lemon Foam a la Watermelon
Yield: 6 servings
Ingredients: Make a lemon aspic and divide in three parts.; flavor part with brandy; flavor part with pistachio extract; color the remainder pink.; add two tablespoons whipped cream to each shade.; some almonds cut small, cooked in kitchen bouquet, sugar, and lemon juice

From The Swedish, French, American cook book, 1918

Serves 6

If you wish the pudding to be richer, add two tablespoons whipped cream to each shade.

Presented as published in 1918. 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

255Calories

6 gProtein

10 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories255 kcal

Protein5.8 g

Carbohydrates9.7 g

Fiber2.3 g

Sugars3.6 g

Total Fat20 g

Saturated Fat6.2 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat2.7 g

Cholesterol30 mg

Sodium3.5 mg

Potassium220 mg

Calcium94 mg

Iron0.8 mg

Magnesium60 mg

Phosphorus142 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A73 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate1.2 mcg

Choline6.6 mg

Caffeine0 mg

Alcohol1.4 g

Water30 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 537. The excerpt below is the record exactly as published.

Lemon Foam a la Watermelon Ecu me de Citron, a la Pasteque Make a lemon aspic [see recipe: Lemon Aspic] and divide in three parts. Leave one part the natural color; flavor part with brandy AMERICAN COOK BOOK 367 and pistachio extract; color the remainder pink. Glaze mould with the aspic and leave on ice. Beat the green aspic on ice until it becomes frothy, line the mould when stiff; beat the uncolored aspic until frothy and put on top of the green. Beat the pink and put on top of the white. Have ready some almonds cut small, cooked in kitchen bouquet, sugar, and lemon juice; when brown, stick all over in the pink. Leave on ice until ready to serve. Dip in warm water and turn out; cut in halves, then each half in three clefts, and arrange on a platter in circular style. Garnish with spun sugar and serve with whipped cream, separately. If you wish the pudding to be richer, add two tablespoons whipped cream to each shade.

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