vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange or Lemon Creams
From The household cook book, 1902
Serves 2
Lemon Creams can be made using lemon in the same way.
Presented as published in 1902. 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
42Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein0.7 g
Carbohydrates10 g
Fiber0.2 g
Sugars6.5 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium177 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline3.2 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 334. The excerpt below is the record exactly as published.
ORANGE OR LEMON CREAMS — Grate the yellow rind of an orange carefully into a plate, and add the juice of ^ an orange and ^ a lemon, and just a dash of tartaric acid; then mix it with enough confectioner's powdered sugar to make a stiff paste
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