Lotus Cream

Name: Lotus Cream
Ingredients: 1 quart cream; 1 pint milk; 6 lemons; 2^2 cups sugar; 1/4 box gelatine; 1 can pineapple

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

5442Calories

35 gProtein

559 gCarbs

351 gFat

Full nutrition (31 nutrients)

Calories5442 kcal

Protein35 g

Carbohydrates559 g

Sugars525 g

Total Fat351 g

Saturated Fat200 g

Monounsaturated Fat72 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol1023 mg

Sodium383 mg

Potassium1649 mg

Calcium1178 mg

Iron0.3 mg

Magnesium115 mg

Phosphorus1026 mg

Zinc4.2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K22 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline87 mg

Water974 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 49. The excerpt below is the record exactly as published.

LOTUS CREAM. Miss Carrie Wolf. 1 quart cream. 1 pint milk. 6 lemons. 2^2 cups sugar. 1/4 box gelatine. 1 can pineapple

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