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Lemon Posset
From The encyclopaedia of practical cookery, 1892
Serves 6
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
548Calories
3 gProtein
40 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein2.6 g
Carbohydrates40 g
Fiber1.8 g
Sugars34 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium26 mg
Potassium141 mg
Calcium94 mg
Iron0.2 mg
Magnesium9.6 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.2 mcg
Choline1.4 mg
Caffeine0 mg
Alcohol1.4 g
Water84 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 307. The excerpt below is the record exactly as published.
Lemon Posset. — (1) Squeeze and strain the juice of three Lemons into a large china bowl (one that will hold 2qts.), add sugar to the Lemon- juice till it is a syrup, and put 1 dessert- spoonful of brandy into it. Boil 14 pints of cream together with a small piece of Lemon-peel
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