vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Butter
From The complete cook book, 1900
Serves 3
Stir constantly to prevent scorching.
Presented as published in 1900. 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
Nutrition per serving
678Calories
13 gProtein
140 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein13 g
Carbohydrates140 g
Fiber1.9 g
Sugars136 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium233 mg
Calcium75 mg
Iron2.2 mg
Magnesium18 mg
Phosphorus209 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C35 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate54 mcg
Choline297 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 119. The excerpt below is the record exactly as published.
LEMON BUTTER. Two large lemons or three small ones, six eggs and two cups of sugar
Cook this with the app: pantry check, scaling, and the assistant.