Lemon Solid
From The St. Mungo cookery book, 1904
Miss A. G. Millar.
Presented as published in 1904. 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
1377Calories
45 gProtein
286 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1377 kcal
Protein45 g
Carbohydrates286 g
Fiber11 g
Sugars260 g
Total Fat18 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol58 mg
Sodium251 mg
Potassium1292 mg
Calcium721 mg
Iron2.8 mg
Magnesium97 mg
Phosphorus567 mg
Zinc2.3 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C212 mg
Vitamin A160 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate53 mcg
Choline118 mg
Caffeine0 mg
Water789 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 36. The excerpt below is the record exactly as published.
LEMON SOLID. Di.ssolve I oz. of gelatine and f lb. loaf sugar in a pint of milk (for 2 or 3 hours), make it hot, but it must not boil. Have ready the juice of 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.