Lemon Shortcakes

Name: Lemon Shortcakes
Ingredients: 1 recipe Rich Tea Biscuits (page 4); 3 lemons; 38 cups water; 2 cups sugar; 3 tablespoons cornstarch; 2 egg yolks

From Royal cook book, 1930

Presented as published in 1930. 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

1852Calories

9 gProtein

454 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories1852 kcal

Protein8.9 g

Carbohydrates454 g

Fiber8.6 g

Sugars409 g

Total Fat12 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium16 mg

Potassium424 mg

Calcium86 mg

Iron2.1 mg

Magnesium27 mg

Phosphorus52 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate33 mcg

Choline15 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 32. The excerpt below is the record exactly as published.

Lemon Shortcakes 1 recipe Rich Tea Biscuits (page 4) 3 lemons 38 cups water 2 cups sugar 3 tablespoons cornstarch ’ 2 egg yolks

Cook this with the app: pantry check, scaling, and the assistant.