Lemon Butter
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 101. The excerpt below is the record exactly as published.
LEMON BUTTER. Two and one-half cups of sugar, four eggs, three cups of hot water, one tablespoon of cornstarch, one-half cup of butter, three lemons (juice and rind)
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