vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Lemon Filling
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
663Calories
14 gProtein
136 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories663 kcal
Protein14 g
Carbohydrates136 g
Fiber2.9 g
Sugars116 g
Total Fat22 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol405 mg
Sodium150 mg
Potassium282 mg
Calcium87 mg
Iron2.5 mg
Magnesium22 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 16. The excerpt below is the record exactly as published.
PLAIN LEMON FILLING. One pound of sugar, half pint of water, two ounces of cornstarch, two ounces of butter, eight yolks, juice and rind of four lemons
Cook this with the app: pantry check, scaling, and the assistant.