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Lemon Patty

Name: Lemon Patty
Yield: 2 servings
Ingredients: half-a-dozen butter crackers; the pulp of three Lemons; loz. of butter warmed very soft; the grated rind of a Lemon and a half; Jib. of molasses

From The encyclopaedia of practical cookery, 1892

Serves 2

Presented as published in 1892. 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

782Calories

3 gProtein

201 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories782 kcal

Protein3.4 g

Carbohydrates201 g

Fiber12 g

Sugars177 g

Total Fat15 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol33 mg

Sodium158 mg

Potassium3652 mg

Calcium617 mg

Iron13 mg

Magnesium574 mg

Phosphorus128 mg

Zinc1 mg

Copper1.2 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C176 mg

Vitamin A3.8 mcg

Vitamin E0.7 mg

Vitamin K6.2 mcg

Vitamin B61.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3 mg

Folate35 mcg

Choline45 mg

Caffeine0 mg

Water247 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 311. The excerpt below is the record exactly as published.

half-a-dozen butter crackers in water, then strain the water off and crush them to a pulp. Chop the pulp of three Lemons very fine, removing all the skin and pips. Stir the chopped Lemon pulp into the crushed crackers, together with a very little salt and loz. of butter warmed very soft, then beat in gradually the grated rind of a Lemon and a half and Jib. of molasses

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