vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Isinglass Cream
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
487Calories
10 gProtein
70 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories487 kcal
Protein9.6 g
Carbohydrates70 g
Fiber3.7 g
Sugars26 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.9 g
Cholesterol367 mg
Sodium554 mg
Potassium153 mg
Calcium205 mg
Iron17 mg
Magnesium19 mg
Phosphorus172 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C20 mg
Vitamin A130 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate118 mcg
Choline287 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 566. The excerpt below is the record exactly as published.
loz. of isinglass in 1 pint of water, add the yolks of five eggs, with the juice and peel of two lemons, J pint of white wine, and Jib. of white sugar. Stir the mixture together, and boil gently till thick enough to put into the mould ; it is then ready for use. (4) Put loz. of isinglass in 1 pint of boiling water, stir till dissolved, and let it stand till cold. Beat the yolks of four eggs with J breakfast-cupful of caster sugar, then mix them with the dissolved isinglass, and add the grated peel and strained juice of three lemons
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Cook this with the app: pantry check, scaling, and the assistant.