Lemon Honeycomb
From Savouries and sweets suitable for luncheons and dinners, 1886
Presented as published in 1886. 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
1762Calories
17 gProtein
42 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories1762 kcal
Protein17 g
Carbohydrates42 g
Fiber2.8 g
Sugars17 g
Total Fat172 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol668 mg
Sodium170 mg
Potassium661 mg
Calcium341 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus382 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 36. The excerpt below is the record exactly as published.
Lemon Honeycomb. For Four Persons. — 1 lemon; 1 egg; 1 pint of cream; oz. of sugar
Cook this with the app: pantry check, scaling, and the assistant.