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Lemon Honey

Name: Lemon Honey
Yield: 1 servings
Ingredients: One coffeecupful of white sugar; the grated rind and juice of one large lemon; the yolks of three eggs; the white of one; a tablespoonful of butter

From Original White House Cookbook, 1887

Serves 1

Keeps for days in a tight jar, good for flavoring pies.

Presented as published in 1887. 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

648Calories

28 gProtein

37 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories648 kcal

Protein28 g

Carbohydrates37 g

Fiber1.4 g

Sugars31 g

Total Fat54 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium2.6 mg

Potassium72 mg

Calcium15 mg

Iron0.3 mg

Magnesium4.3 mg

Phosphorus11 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A0.5 mcg

Vitamin E8.5 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.1 mg

Folate5.5 mcg

Choline2.6 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 229. The excerpt below is the record exactly as published.

LEMON HONEY. One coffeecupful of white sugar, the grated rind and juice of one large lemon, the yolks of three eggs and the white of one, a tablespoonful of butter

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