vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Honeycomb
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
411Calories
3 gProtein
6 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein3.3 g
Carbohydrates6.4 g
Fiber0.1 g
Sugars0.6 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium24 mg
Potassium139 mg
Calcium73 mg
Iron0 mg
Magnesium8.5 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5 mcg
Choline1.3 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.
LEMON HONEYCOMB. — Sweeten the juice of a lemon and pour it into a glass dish. Beat up the white of an egg with a pint of cream and a little sugar
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