vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Very Good Lemon Creams Made Without Cream
From Modern cookery, in all its branches, 1884
Serves 2
Can be made with yolks only for a more delicate texture.
Presented as published in 1884. 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
535Calories
17 gProtein
95 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein17 g
Carbohydrates95 g
Fiber2.8 g
Sugars88 g
Total Fat12 g
Saturated Fat4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol465 mg
Sodium185 mg
Potassium312 mg
Calcium100 mg
Iron2.8 mg
Magnesium24 mg
Phosphorus264 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.5 mcg
Vitamin C53 mg
Vitamin A201 mcg
Vitamin E1.5 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate70 mcg
Choline373 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 417. The excerpt below is the record exactly as published.
VERY GOOD LEMON CREAMS MADE WITHOUT CREAM. Pour over the very thin rinds of two moderate- sized but perfectly sound fresh lemons and six ounces of sugar, half a pint of spring water, and let them remain for six hours ; then add the strained juice of the lemons, and five fresh eggs well beaten and also strained ; take out the lemon-rind, and stir the mixture without ceasing over a gentle fire until it has boiled softly from six to eight minutes : it will not curdle as it would did milk supply the place of the water and lemon-juice. The creams are, we think, more delicate, though not quite so thick, when the yolks only of six eggs are used for them. They will keep well for nearly a week in really cold weather. Rinds of lemons, 2 ; sugar, 6 oz. (or 8 when a very sweet dish is preferred); cold water, i pint : 6 hours. Juice of lemons,
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