Lemon Whipped Cream Sauce

Name: Lemon Whipped Cream Sauce
Ingredients: 4 tablespoons lemon juice; 4 tablespoons sugar; 1 grated lemon rind

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. E. F. Eagle

Presented as published in 1948. 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

254Calories

2 gProtein

70 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories254 kcal

Protein1.7 g

Carbohydrates70 g

Fiber11 g

Sugars56 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium7.1 mg

Potassium225 mg

Calcium138 mg

Iron0.9 mg

Magnesium19 mg

Phosphorus17 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C153 mg

Vitamin A3 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate25 mcg

Choline12 mg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 67. The excerpt below is the record exactly as published.

LEMON WHIPPED CREAM SAUCE 4 tablespoons lemon juice 4 tablespoons sugar 1 grated lemon rind

Cook this with the app: pantry check, scaling, and the assistant.