vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Butter
From Buckeye cookery, 1892
Serves 1
This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, etc.
Presented as published in 1892. 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 Buckeye cookery (1892), page 140. The excerpt below is the record exactly as published.
three eggs well beaten, stirring - them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon.—WMrs. Colbert, Broadway. Lemon Burrter. Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon
Cook this with the app: pantry check, scaling, and the assistant.