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Lemons Creamed
From The home cook book, 1905
Serves 4
Serve cold in a glass dish.
Presented as published in 1905. 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
696Calories
6 gProtein
120 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein6.2 g
Carbohydrates120 g
Fiber2.1 g
Sugars102 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol153 mg
Sodium184 mg
Potassium184 mg
Calcium102 mg
Iron5 mg
Magnesium15 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C27 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate39 mcg
Choline78 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 151. The excerpt below is the record exactly as published.
LEMONS CREAMED From two good-sized lemons grate the rind and squeeze the juice. To this juice and yellow rind add two cups of sugar and two beaten eggs. Beat up two tablespoons of flour with a little cold water and add to it a cup of boiling water, WARM WEATHER SWEETS 277 stirring all the time. Turn this upon the sugar, eggs, and juice mixture, and then simmer over a fire till smooth, the flour being thoroughly cooked. Set to cool, and when luke- warm add a cup of cream
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