vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Tubes
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 3d.
Presented as published in 1892. 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
262Calories
5 gProtein
57 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein5 g
Carbohydrates57 g
Fiber0.1 g
Sugars32 g
Total Fat1.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium61 mg
Calcium14 mg
Iron2 mg
Magnesium9.9 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate56 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 837. The excerpt below is the record exactly as published.
Lemon Tubes.— Weigh an egg. Beat it well, and mix with it its weight in flour and powdered sugar, and add a tea-spoonful of finely-minced lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.