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Whipped Cream, Lemon
From Cassell's dictionary of cookery, 1892
Serves 1
It is improved if set on ice or placed in a refrigerator for some time before sending to table.
Presented as published in 1892. 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
154Calories
2 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories154 kcal
Protein2.2 g
Carbohydrates44 g
Fiber5.6 g
Sugars30 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.3 mg
Potassium277 mg
Calcium52 mg
Iron1.2 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2257. The excerpt below is the record exactly as published.
Whipped Cream, Lemon.— Hasp the rind of two large lemons on a piece of sugar, and as the sugar imbibes it scrape it off into a basin with some cream
Cook this with the app: pantry check, scaling, and the assistant.