Lemon Trifle
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Serve with cake.
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
2070Calories
14 gProtein
80 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories2070 kcal
Protein14 g
Carbohydrates80 g
Fiber16 g
Sugars12 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.3 g
Cholesterol482 mg
Sodium128 mg
Potassium1107 mg
Calcium492 mg
Iron2.6 mg
Magnesium80 mg
Phosphorus332 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C235 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline19 mg
Caffeine0 mg
Water703 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 85. The excerpt below is the record exactly as published.
LEMON TRIFLE. Juice of two lemons and grated peel of one, one pint cream, well sweetened and whipped stiff, one onp of sherry, a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.