Lemon Butter, No. 1
From The way to the heart, 1905
Can be used for pies, cakes, or as a preserve.
Presented as published in 1905. 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
1982Calories
20 gProtein
470 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1982 kcal
Protein20 g
Carbohydrates470 g
Fiber8.2 g
Sugars407 g
Total Fat24 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol403 mg
Sodium689 mg
Potassium510 mg
Calcium268 mg
Iron20 mg
Magnesium48 mg
Phosphorus283 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C106 mg
Vitamin A162 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.3 mg
Folate158 mcg
Choline310 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 47. The excerpt below is the record exactly as published.
Lemon Butter, No. i. Grate the yellow from the rind of 2 lemons and squeeze out the juice. Two cups sugar, 2 eggs (beaten separately). Mix the yelk and sugar, then add the beaten whites and lemon. Pour over this I cup of boiling water. Stir into it 2 tablespoons of flour, rubbed smooth with ^2 cup of cold water. Run through a strainer, and add i tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.