vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Mirlitons
From The encyclopaedia of practical cookery, 1892
Serves 3
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
677Calories
8 gProtein
151 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein8.4 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat22 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol292 mg
Sodium98 mg
Potassium99 mg
Calcium41 mg
Iron1.2 mg
Magnesium8.8 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 304. The excerpt below is the record exactly as published.
Lemon Mirlitons. -Rub lib, of loaf sugar over the peel of a Lemon ; pound, and add to it Jib. of pounded macaroons, the beaten yolks of four eggs and the whites of two, stir well, then mix with it 2oz. of slightly-warmed butter, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.