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Lemon Butter for Tarts

Name: Lemon Butter for Tarts
Yield: 3 servings
Ingredients: one pound of pulverized white sugar; the whites of six eggs; the yelks of two; the juice of three lemons; the grated rind of one

From The new Kentucky home cook book, 1884

Serves 3

Presented as published in 1884. 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

775Calories

17 gProtein

152 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories775 kcal

Protein17 g

Carbohydrates152 g

Fiber0.2 g

Sugars152 g

Total Fat13 g

Saturated Fat4.2 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol496 mg

Sodium191 mg

Potassium196 mg

Calcium79 mg

Iron2.5 mg

Magnesium17 mg

Phosphorus266 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.7 mcg

Vitamin C2.4 mg

Vitamin A214 mcg

Vitamin E1.4 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.1 mg

Folate63 mcg

Choline392 mg

Caffeine0 mg

Water109 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 112. The excerpt below is the record exactly as published.

LEMON BUTTER FOR TARTS. Take one pound of pulverized white sugar, the whites of six eggs and the yelks of two, the juice of three lemons and the grated rind of one

Cook this with the app: pantry check, scaling, and the assistant.