Lemon Mould
From The book of plain cooking, 1904
Presented as published in 1904. 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
976Calories
7 gProtein
252 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories976 kcal
Protein7.3 g
Carbohydrates252 g
Fiber26 g
Sugars181 g
Total Fat3.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium28 mg
Potassium609 mg
Calcium290 mg
Iron3.1 mg
Magnesium93 mg
Phosphorus186 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C297 mg
Vitamin A6 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate60 mcg
Choline34 mg
Caffeine0 mg
Water616 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 45. The excerpt below is the record exactly as published.
Lemon Mould Place the rind of two lemons to simmer with about three-quarters of a pint of water and six ounces of castor sugar. Mix together two ounces of cornflour with a little water and the yolks of two eggs, also the juice of the lemons
Cook this with the app: pantry check, scaling, and the assistant.