Lemon Froth

Name: Lemon Froth
Ingredients: 1 oz. gelatine; -I, pint boiling water; | pint cold water; 3 lemons; 6 ozs. lump sugar; Whites of 6 eggs

From The pudding and pastry book, 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

1441Calories

69 gProtein

237 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1441 kcal

Protein69 g

Carbohydrates237 g

Fiber11 g

Sugars179 g

Total Fat31 g

Saturated Fat9.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.5 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1036 mg

Potassium900 mg

Calcium422 mg

Iron23 mg

Magnesium83 mg

Phosphorus686 mg

Zinc4.3 mg

Copper1 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C159 mg

Vitamin A483 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)4.5 mg

Folate246 mcg

Choline914 mg

Caffeine0 mg

Water928 g

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 20. The excerpt below is the record exactly as published.

Lemon Froth 1 oz. gelatine -I, pint boiling water | pint cold water 3 lemons 6 ozs. lump sugar Whites of 6 eggs

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