Lemon Filling
From Durham cook book ..., 1921
Recipe by Mrs. E. E. Bernard.
Presented as published in 1921. 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
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 51. The excerpt below is the record exactly as published.
LEMON FILLING. Three eggs, beaten with two cups sugar, butter size of an egg (melted). Juice and grated rind of two lemons
Cook this with the app: pantry check, scaling, and the assistant.