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Lemon, Solid
From Harper's cook book encyclopædia, 1902
Serves 4
If difficult to turn out, loosen edges with a knife and dip the mould in hot water.
Presented as published in 1902. 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
336Calories
4 gProtein
30 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein4.2 g
Carbohydrates30 g
Fiber0 g
Sugars28 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium19 mg
Potassium58 mg
Calcium38 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine0 mg
Alcohol2.1 g
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 190. The excerpt below is the record exactly as published.
Lemon, Solid FRUITS Oranges, Compote of Lemon, Solid. — Rub the rind of a large, fresh lemon with 4 ozs. of sugar ; crush the lumps, and put them into a saucepan with Yz oz. of gelatine and half a pint of cream. Heat gently until the gelatine is dissolved, then a wineglassful of brandy. Stir the mixture for three or four minutes, add another half - pint of cream and strain it through a thick fold of muslin, and when cold add the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.