Lemon Tarts

Name: Lemon Tarts
Ingredients: 4 eggs; 2 tablespoons melted butter; 2 cups sugar; Grated rind of 1 lemon; 2 tablespoons lemon juice

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. G. L. Burke

Presented as published in 1948. 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

1748Calories

0 gProtein

403 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1748 kcal

Protein0.3 g

Carbohydrates403 g

Fiber0.1 g

Sugars402 g

Total Fat23 g

Saturated Fat14 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol58 mg

Sodium7.3 mg

Potassium46 mg

Calcium12 mg

Iron0.2 mg

Magnesium3.6 mg

Phosphorus8.9 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A184 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate7 mcg

Choline6.6 mg

Caffeine0 mg

Water33 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 57. The excerpt below is the record exactly as published.

LEMON TARTS 4 eggs 2 tablespoons melted butter 2 cups sugar Grated rind of 1 lemon 2 tablespoons lemon juice

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