Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
63
Calories
1g
Protein
6g
Fat
4g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a quart of fresh cream
- four lemons -- put them in a quart of fresh cream
- one lemon
Directions
1
PARE the yellow rind very thin from four lemons — put them in a quart of fresh cream, and boil it; squeeze and strain the juice of one lemon, saturate it completely with powdered sugar; and when the cream is quite cold, stir it in — take care that it does not curdle — if not sufficiently sweet, add more sugar.
By Randolph, Mary, 1762-1828 ·
Recipe sourced from
internet_archive