Lemon Butter
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 69. The excerpt below is the record exactly as published.
Lemon Butter (Mrs. Edgar Martin.) 4 eggs. % pound of butter. 1 pound of sugar. Beat the yolks, butter and sugar until very light, then add well-beaten whites. Put into a double boiler and stir over fire about 20 minutes or until thick, then add juice and rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.