vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Whips
From The encyclopaedia of practical cookery, 1892
Serves 4
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
835Calories
5 gProtein
13 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories835 kcal
Protein5.1 g
Carbohydrates13 g
Fiber0.2 g
Sugars1 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium416 mg
Potassium285 mg
Calcium151 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus143 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline3.3 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 325. The excerpt below is the record exactly as published.
Lemon Whips. — (1) Whisk together till very stiff \ pint of sherry, lqt. of cream, the grated rind of one Lemon, the whites of two eggs beaten to a froth, and Lemon- juice and sugar to tast
Cook this with the app: pantry check, scaling, and the assistant.