Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pounds of white sugar
- one-half pound of butter
- four lemons
- four eggs
- two ingredients into a lined sauce pan
Directions
Four lemons, four eggs, one and one-half pounds of white sugar, one-half pound of butter ; grate the rind and squeeze the juice of the lemons into a basin; put these two ingredients into a lined sauce pan with the sugar and butter. When all are nicely melted, beat the eggs well and add them to it ; boil for about five minutes. Be sure you don't let the other ingredients boil before you add the eggs or it will be spoiled ; put in cans and cover closely. It is ready at any time for lemon cake, to spread between layers. Will keep good one year. Mrs. L. H. Gushing.