vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon or Orange Creams
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
10Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.6 g
Carbohydrates1.9 g
Fiber0 g
Sugars1.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium27 mg
Calcium1.7 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline1 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 73. The excerpt below is the record exactly as published.
Lemon or Orange Creams. — Take one teaspoonful of white of ^g% and mix with it one tablespoonful lemon or orange-juice
Cook this with the app: pantry check, scaling, and the assistant.