vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Butter
From The Toronto Cook Book, 1915
Serves 3
Very nice for tarts.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 167. The excerpt below is the record exactly as published.
Lemon Butter Beat six eggs, quarter pound butter, one pound sugar, the rind and juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.