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Lemon Puffs
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for several servings.
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
602Calories
6 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein6.5 g
Carbohydrates152 g
Fiber2.8 g
Sugars144 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium141 mg
Calcium27 mg
Iron0.7 mg
Magnesium8.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 834. The excerpt below is the record exactly as published.
Lemon Puflfs. — Grate the i-ind of two fresh lemons, and mix it with ten ounces of finely-sifted sugar. Beat the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.