Lemon Curd
From Carolina cookery from Quaker kitchens, 1924
This keeps well, if tightly covered.
Presented as published in 1924. 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
6739Calories
42 gProtein
1642 gCarbs
127 gFat
Full nutrition (34 nutrients)
Calories6739 kcal
Protein42 g
Carbohydrates1642 g
Fiber11 g
Sugars1617 g
Total Fat127 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1381 mg
Sodium461 mg
Potassium1020 mg
Calcium304 mg
Iron8.5 mg
Magnesium75 mg
Phosphorus680 mg
Zinc4.4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C212 mg
Vitamin A484 mcg
Vitamin E3.8 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.6 mg
Folate185 mcg
Choline902 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
LEMON CURD 8 cups of sugar 6 eggs 4 ozs. butter 4 lemons
Cook this with the app: pantry check, scaling, and the assistant.