Lemon Butter
From The national course in home economics, 1917
Serves 3
Recipe by Mina Parish.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 253. The excerpt below is the record exactly as published.
LEMON BUTTER. Three cupfuls of sugar, whites of three eggs and yolk of one, beaten; one and one-half cupfuls of butter; grate the yellow off of four lemons
Cook this with the app: pantry check, scaling, and the assistant.