Lemon Foam

Name: Lemon Foam
Ingredients: Beat 8 eggs; add y2 lb. of sugar; the juice and grated peel of 3 lemons; add y2 an oz. of gelatine dissolved in a little water

From 365 desserts, 1900

Presented as published in 1900. 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

1580Calories

66 gProtein

257 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1580 kcal

Protein66 g

Carbohydrates257 g

Fiber8.4 g

Sugars235 g

Total Fat40 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol1488 mg

Sodium604 mg

Potassium973 mg

Calcium312 mg

Iron9.1 mg

Magnesium76 mg

Phosphorus846 mg

Zinc5.4 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D8 mcg

Vitamin C159 mg

Vitamin A643 mcg

Vitamin E4.7 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.6 mg

Folate225 mcg

Choline1197 mg

Caffeine0 mg

Water574 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 29. The excerpt below is the record exactly as published.

Lemon Foam. Beat 8 eggs, yolks and whites separately ; to the yolks add y2 lb. of sugar, the juice and grated peel of 3 lemons. If preferred in a mould add y2 an oz. of gelatine dissolved in a little water

Cook this with the app: pantry check, scaling, and the assistant.