vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Honeycomb
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
Presented as published in 1892. 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
449Calories
6 gProtein
9 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein5.9 g
Carbohydrates8.6 g
Fiber2.7 g
Sugars1.1 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium61 mg
Potassium188 mg
Calcium119 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline76 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 828. The excerpt below is the record exactly as published.
Lemon Honeycomb. — Mix the whites of two eggs with a pint of cream. Sweeten it, and flavour ^vith a little grated lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.