vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Paste for Dessert
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about four hours.
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
39Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.6 g
Carbohydrates11 g
Fiber1.4 g
Sugars7.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2426 mg
Potassium70 mg
Calcium15 mg
Iron0.3 mg
Magnesium4.1 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 832. The excerpt below is the record exactly as published.
Lemon Paste for Dessert. — Choose soimd fresh lemons, boil them in two or three waters, and season the first with a handful of salt. When they are tender, drain and let them cool, then put them into a bowl, and beat them to a pulp with a rolling-pin. Pass this pulp through a sieve, and squeeze it well to cause as much as possible to go thiough. Weigh the pulp. Mix with it an equal quan- tity of pounded suga
Cook this with the app: pantry check, scaling, and the assistant.