vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Lemon Butter

Name: Lemon Butter
Yield: 3 servings
Ingredients: Three lemons; a pound and a quarter of loaf sugar; two ounces of butter; six eggs

From The economical cook book, 1905

Serves 3

Presented as published in 1905. 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

900Calories

14 gProtein

198 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories900 kcal

Protein14 g

Carbohydrates198 g

Fiber2.8 g

Sugars191 g

Total Fat26 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol416 mg

Sodium148 mg

Potassium283 mg

Calcium87 mg

Iron2.5 mg

Magnesium21 mg

Phosphorus218 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate58 mcg

Choline299 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.

Lemon Butter. Tbree lemons, a pound and a quarter of loaf sugar, two ounces of butter, six eggs

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