vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Foam
From The Institute cook book, 1913
Serves 1
Recipe appears incomplete.
Presented as published in 1913. 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
No method was recorded for this recipe.
Nutrition per serving
493Calories
6 gProtein
109 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein6.3 g
Carbohydrates109 g
Fiber0.1 g
Sugars101 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium74 mg
Calcium36 mg
Iron1 mg
Magnesium8.9 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 150. The excerpt below is the record exactly as published.
LEMON FOAM 1 cup water % cup sugar 1 level tablespoon cornstarch White of 1 egg 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.