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Lemons Creamed
From The home cook book, 1905
Serves 3
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
709Calories
6 gProtein
172 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories709 kcal
Protein5.7 g
Carbohydrates172 g
Fiber3.5 g
Sugars136 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol17 mg
Sodium308 mg
Potassium161 mg
Calcium101 mg
Iron7.1 mg
Magnesium18 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C35 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate72 mcg
Choline34 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 3 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
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