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Lemon Butter No. 2

Name: Lemon Butter No. 2
Yield: 1 servings
Ingredients: 1/4 cup sugar; 1 teaspoon butter; 1/2 tablespoon cornstarch; 1/2 cup water; 1 lemon; 1 egg

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

311Calories

7 gProtein

64 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories311 kcal

Protein7.4 g

Carbohydrates64 g

Fiber2.8 g

Sugars53 g

Total Fat8.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium78 mg

Potassium210 mg

Calcium59 mg

Iron1.5 mg

Magnesium16 mg

Phosphorus116 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate35 mcg

Choline152 mg

Caffeine0 mg

Water246 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 136. The excerpt below is the record exactly as published.

LEMON BUTTER No. 2 14 cup sugar 1 teaspoon butter V2 tablespoon cornstarch Vz cup water 1 lemon 1 egg

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