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English Lemon Butter

Name: English Lemon Butter
Yield: 3 servings
Ingredients: juice and rind of 3 lemons; 3 ggs, well beaten; 1 lb. sugar; 1 cup water; 1 teaspoon butter

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

673Calories

3 gProtein

166 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories673 kcal

Protein2.7 g

Carbohydrates166 g

Fiber0.3 g

Sugars157 g

Total Fat4 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Cholesterol59 mg

Sodium41 mg

Potassium32 mg

Calcium16 mg

Iron1 mg

Magnesium4.3 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0.9 mg

Vitamin A0.8 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate15 mcg

Choline23 mg

Caffeine0 mg

Water84 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 339. The excerpt below is the record exactly as published.

ENGLISH LEMON BUTTER.— Boil together juice and rind of 3 lemons, 3 ggs, well beaten, 1 lb. sugar, 1 cup water, 1 tea- spoon butter

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