Whitesemon Cream

Name: Whitesemon Cream
Ingredients: the thin peel of two lemons; one pint of cream; the yolks of three and the whites of four eggs; half a teacupful of white sugar; half a saltspoonful of salt

From The Common sense recipe book, 1898

This quantity fills six custard cups.

Presented as published in 1898. 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

2208Calories

28 gProtein

119 gCarbs

181 gFat

Full nutrition (34 nutrients)

Calories2208 kcal

Protein28 g

Carbohydrates119 g

Fiber0 g

Sugars101 g

Total Fat181 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol1040 mg

Sodium311 mg

Potassium663 mg

Calcium372 mg

Iron2.7 mg

Magnesium46 mg

Phosphorus564 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water386 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 80. The excerpt below is the record exactly as published.

HITESEEMON CREAM, Boil the thin peel of two lemons in one pint of cream; strain and thicken with the well-beaten yolks of three and the whites of four eggs, into which half a teacupful of white sugar has been beaten. Add half a saltspoonful of salt

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