vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Trifle
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Mrs. Smart.
Presented as published in 1907. 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
49Calories
4 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein3.6 g
Carbohydrates4.4 g
Fiber2.7 g
Sugars1.1 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium41 mg
Potassium85 mg
Calcium51 mg
Iron0.7 mg
Magnesium8.4 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C32 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline76 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 62. The excerpt below is the record exactly as published.
Lemon Trifle. Boil 1 pint of water with the rind of a grated lemon and sufficient sugar to sweeten. Take a tablespoon- 155 IN AID OF THE FUND FOR THE REMOVAL OF ful of cornflour or arrowroot, and mix with the juice of the lemon; add to it the yolks of two eggs, beaten
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