Lemon Mould
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
918Calories
6 gProtein
232 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories918 kcal
Protein6.1 g
Carbohydrates232 g
Fiber9.7 g
Sugars175 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium23 mg
Potassium463 mg
Calcium72 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus186 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate36 mcg
Choline22 mg
Caffeine0 mg
Water657 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.
Lemon Mould, 2-oz. cornflour. 2 lemons. i-pint water. Yolks of 2 eggs. 6-oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.