vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Fromaffe
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
491Calories
13 gProtein
118 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein13 g
Carbohydrates118 g
Fiber5.8 g
Sugars106 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium241 mg
Calcium92 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A1.5 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate41 mcg
Choline17 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 174. The excerpt below is the record exactly as published.
Lemon Fromaffe Dissolve one cup of granulated sugar in one pint of water. Add the peel of one lemon and the juice of three lemons. Boil five minutes ; add one ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.